Vegetarian Chili

Vegetarian Chili

50-minute recipe Serves 8
This chili makes great leftovers for lunches, a quick dinner or on top of hotdogs, fries or even nachos.
50-minute recipe Serves 8


1 tbsp
Becel® Original margarine
1 lrg
Clove Garlic
2 med
Red Bell Pepper
Stalk Celery
3 med
3 cups
1 can
No-salt added diced tomatoes
1/2 cup
Reduced sodium vegetable broth
1/2 cup
1 tbsp
Chilli Powder
1 tsp
Ground Cumin
1 tsp
Dried oregano leaves
1 tsp
Ground Black Pepper
1 tsp
Red pepper flakes
1 can
No-salt added red kidney beans
1 can
Black bean, drained and rinsed


Prep: 20-minute | Cook: 30-minute
  • 1

    Melt Becel® Original margarine in large saucepan and cook onion and garlic until tender. Add red peppers, celery, carrots and mushrooms. Cook, stirring frequently, 5 minutes. Stir in tomatoes, broth, parsley and seasonings. Cover and simmer 15 minutes. Stir in beans and cook uncovered, stirring occasionally, until slightly thickened, about 5 minutes.

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Last updated: August 28th, 2020

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