Vegetarian Chili

About a year ago, I shared the story behind my family’s beloved recipe for Gazpacho Soup and how our neighbors patiently await its return each summer. After finishing off their portion of  Gazpacho, some of our neighbors have returned our mason jars to us filled with a soup of their own. And the following recipe is a take off of one of my favorite of these “thank you” soups. Our neighbors, The Trains, shared this amazing recipe for vegetarian chili with us last winter and it soon became a Sunday night staple. I would make a big batch of it on Sunday nights in order to bring to work with me for lunch throughout the following week. The chili is full of flavor and serves as a hearty and incredibly filling lunch. You barely even notice that it doesn’t have any meat in it! Three different varieties of beans gives this chili added protein , and I’ve found that just about any vegetable can be added in for some extra flavor. Paired with some hearty Pumpkin Cornbread (recipe to come!) and you have yourself a healthy and hearty meal, perfect for the colder months to come.


  • 4 tablespoons olive oil
  • 1 medium yello onion, finely diced
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 cup diced carrots
  • 2 14oz cand of diced tomatoes
  • 2 cups tomato juice
  • 1 cup white wine
  • 6 oz tomato paste
  • 1 14oz can chickpeas, rinsed & drained
  • 1 14oz can white northern beans, rinsed & drained
  • 1 14oz can kidney beans, rinsed & drained
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil


  1. Heat a large soup pot over medium high heat and add olive oil, onions and garlic. Let simmer for 2-3 minutes
  2. Add bell peppers and carrots and saute for 10 minutes, or until peppers are tender
  3. Add next four ingredients (tomatoes through tomato paste)  and bring mixture to a boil.
  4. Stir in beans and spices, stirring frequently
  5. Reduce heat to medium low and let simmer for 20 minutes before serving