Vegetarian Chili
Vegetarian Chili
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Vegetarian Chili

25 MIN
50 MIN
Ricardo's Recipe : Vegetarian Chili



  1. In a food processor, roughly crush half of the beans. Set aside.
  2. In a saucepan, brown the onion in the oil. Add the garlic, bell pepper, carrots, celery and chili pepper. Sauté for about 3 minutes. Season with salt and pepper.
  3. Add the crushed and whole beans, corn, tomatoes, broth, spices and oregano. Season with salt and pepper.
  4. Bring to a boil and simmer for about 40 minutes or until the vegetables are tender and it has the consistency of a thick chili. Stir occasionally.
  5. Meanwhile, cut the top of each loaf and remove the inside crumb. Set the crumb aside for another use. Place each hollowed out loaf on a plate.
  6. Remove the saucepan from the heat. Adjust the seasoning. Spoon the chili into the bread bowls. Sprinkle with grated cheese and cilantro. Serve with sour cream and lime wedges.


  1. I love this recipe, have made it a countless number of times and is perfect every time. Pretty simple and always a hit. I've even shared it with friends and family and it has become a regular for them as well. Has anyone made this with an Instant Pot and how is it done?

  2. I made this chilli for the first time last week. It was delicious. My husband had two bowls! I added cherry tomatoes instead of the chopped tomatoes and they worked really well. It's an easy dish to make and looks so colourful. I'll definitely be making it again.

  3. love love love this recipe! although, i end up almost doubling the spices :) and when i want to save time, i start with a bag of artic gardens spaghetti sauce frozen veggies (onions, carrots, celerey and bell peppers)

  4. I made this for a vegetarian function that my husband attended, and everyone loved it. It makes a nice, thick chili which is how I like my chili! In fact, I needed to add a bit of extra stock. By the way, no need to haul out a food processor just to crush a few beans - a plate and a fork did the trick. I didn't serve the chili in bread bowls. We topped with crushed taco chips and cheese. It's also nice with fresh avocado.

  5. I should clarify we did a bread on the side.

  6. Myself and a team prepared this recipe for a church event in Vancouver for 80 people! Everybody polished their bowls off. Thank you to my friend from Quebec for recommending this recipe to me.

  7. can I get my grocery list on my iphone? How?

  8. Just trying to figure out how to see the other 105 comments.

  9. Sweet and yummy! My 5 year-old-son ate two full bowls!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.