Loaded Veggie Vegetarian Chili

Loaded Veggie Vegetarian Chili

This Loaded Veggie Vegetarian Chili Recipe is easy to make, packed with veggies, full of flavour, & perfect for meal-prep, as it'll last in the fridge all week — enjoy!


2 cup vegetable broth
2 cup onions, chopped
2 cup mushrooms, chopped
1 cup carrots, chopped
1 cup green pepper, chopped
1 cup red pepper, chopped
1 cup celery, chopped
2 tbsp. garlic, minced
2 tbsp. chili powder
1 tbsp. smoked paprika
1 tbsp. cumin

1 tbsp. dried oregano
1 tbsp. dried basil
4 tsp. vegetable oil
1 tsp. cayenne pepper
28 oz. crushed tomatoes (1 can)
19 oz. kidney beans(1 can)
14 oz. pinto beans (1 can)
14 oz. black beans (1 can)
1 bay leaf
Pinch of salt
Pinch of pepper


1. Heat a large pot over medium-high heat.

2. Once hot, add onions, carrots, and garlic, cooking them for 2 to 3 minutes until soft.

3. Then, add mushrooms, peppers, celery, chili powder, smoked paprika, cumin, and cayenne pepper, stirring and cooking for another 5 to 6 minutes everything is until fragrant and soft.

4. After that, add tomatoes, kidney beans, pinto beans, black beans, dried basil, dried oregano, vegetable broth, and bay leaf to the pot and bring to a boil.

5. Once boiling, reduce heat to medium-low (should still be bubbling a little), and let cook for 30 to 40 minutes, stirring occasionally.

6. Once cooked, season with salt and pepper to taste, let cool slightly, and then serve!


Top off your serving with some of these toppings to diversify the flavours of your vegetarian chili:
• 1 oz. shredded cheese per serving, add 1 Dairy allotment.  
• ¼ cup diced avocado per serving, add 1 Fat allotment. 
• 2 tbsp. greek yogurt per serving, add 1 Extra allotment. 
• 2 tbsp. pickled jalapenos per serving, add 0 allotments. 
• 2 tbsp. chopped cilantro per serving, add 0 allotments.

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