Vegetarian Chili – Three Recipes for Healthful Meals the Whole Family Will Love

Chilli spices bring out the best in vegetables and beans; Your family and friends will never miss the meat. You can improvise with these recipes using any type of bean and adding or subtracting other ingredients based on your personal preference. You can freeze the leftovers at any time. 

Chili Easy Veggie Burger  

4 Frozen Veggie Burgers 

1 16-ounce packet of frozen bell pepper mix 

1 28-ounce can crushed tomatoes 

1 16-ounce can pink beans 

1 16-ounce can chickpeas 

2 cups frozen corn 

1 tablespoon chilli powder 

1 teaspoon ground cumin 

A pinch of cayenne pepper, to taste 

Cooked barley or other whole grain products of your choice 

Divide the veggie burgers into 1-inch pieces. Combine with all the other ingredients in a large saucepan. Bring to a boil and simmer for 5 minutes or more until ready to serve. Serve over cooked whole grain products of your choice. 

68 Servings 

Chafing Dish Chili 

This recipe will serve a crowd; it’s perfect for a buffet or just to freeze leftovers for future “fast food” meals. 

2 large onions, minced 

2 green bell peppers, minced 

4 garlic cloves, minced 

3 tablespoons mild chilli powder 

1 tablespoon ground cumin 

1/2 teaspoon cinnamon 

1/2 teaspoon cayenne pepper or to taste 

5 cups broth (or broth + beer) 

1 pound green lentils 

1 cup raw bulgur 

2 28-ounce cans Italian pear tomatoes, dehydrated, crushed 

Put all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, occasionally stirring, for 30 to 40 minutes, until lentils are soft. Turn off heat and let sit until ready to serve (or prepare and refrigerate). Surrounded by cups or small bowls with handles and your choice of: 

Optional garnishes 

Fat-free sour cream 


Chopped coriander 

Red, green and yellow  pepper strips 


Whole-grain cooked products 

Stuffed pepperoni sauce 

1012 pumpkin, about 2 pounds 

1 large onion, minced 

1/2 pound mushrooms, quartered or 1/2 “chunks 

4 garlic cloves, minced 

1 tablespoon chilli powder 

1 teaspoon thyme 

1 teaspoon oregano 

Pinch cayenne pepper, to taste 

2 cups broth 

1 red bell pepper, cut into 1/2 “pieces 

1 can small red or pink beans, drained 

2 cups frozen baby Lima beans 

2 cups frozen corn 

2 tablespoons apple cider vinegar or, to taste freshly ground black pepper 

Cooked barley or other whole grain products of your choice 

Cut the pumpkin with a knife into 2nd Drill 3 places. Place in a microwave oven and microwave on the highest setting for 3 minutes. When the pumpkin has cooled, cut it in half and scrape off the seeds. Return to the microwave and cook another 8 minutes or until you can easily peel the meat from the skin. 

Meanwhile, bring the onion, mushrooms, garlic, spices and bouillon to a boil in a large pot. Reduce the heat and simmer for 510 minutes or until the onion is softened. Add the squash flesh, cut in chunks, along with the red pepper, pink beans and lima beans. Return to boiling, reduce the heat and simmer 510 minutes more, or until the lima beans are cooked. Stir in the corn and vinegar and adjust the seasonings. Serve over cooked whole grains.

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