5 Minute Vegetarian Chili Recipe — Made with only 5 ingredients that comes together in minutes. No cooking required! The easiest meatless meal perfect for lunch or dinner!
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Chili. Let me count the ways I love thee. With cornbread. Or crackers. Or saltines. The limit does not exist.
I friggen LOVE chili. Thick, spicy and sweet stick-to-you-ribs goodness inside a bowl. Soups dream about this their entire lives.
Can you guess what first came to my mind for this month’s Recipe Redux theme?
Favorite Kitchen Tool
Did you receive a trendy new cooking gadget as a holiday gift? Or do you have a tried-and-true kitchen tool you couldn’t do without? Show us a healthy recipe highlighting a favorite kitchen tool, gadget, or gizmo.
My favorite kitchen tool, huh? Maybe my Kitchen Aid mixer, or it’s super cool spiralizer attachment. Or maybe the handy dandy chopper I got for Christmas. I had to think long and hard about what my favorite kitchen tool ACTUALLY was.
Then it was easy, without a doubt…a tie. Between a rubber spatula, and my Food Network Dutch Oven.
I use the rubber spatula every single day, but the Dutch Oven runs a close second. Is just maaaaybe a little more exciting than a spatula. There I said it.
Most of the time, I don’t even cook it, but that’s because I’m odd and like my chili best when it’s room temp or below. The flavor is SO much better, but if I do heat it up, it coordinates rather nicely with the fire engine red Dutch Oven.
Now it’s made with only 5 ingredients, but this is more to serve as a base to doctor up how you like your chili. Here are some of my favorite ways to mix it up. This is such a perfect recipe for when you haven’t gone grocery shopping this week, have absolutely no desire to cook, or are feeling especially glued to your couch, and Friends re-runs. Been there, done that to all the above. Hence, why I am a pro at the no-cook chili game.
- Add frozen fire-roasted corn, or chopped peppers and onions for more veggies and flavor.
- Kick up the heat with cayenne pepper or red pepper flakes.
- Mix up the type of beans you use, but I suggest ALWAYS using stewed tomatoes and tomato paste.
- Kick up the flavor by adding a cup of your favorite salsa.
- DON’T drain your beans! It adds to the thickness and flavor.
- 1 (15 ounce) can stewed tomatoes
- 1 (15 ounce) can no salt added pinto beans, un-drained
- 1 (6 ounce) can tomato paste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper, to taste
- In a large stockpot, combine all ingredients.
- Heat oven medium heat until warm, and serve
Want to learn how to make it?
Join me tomorrow, 1/23 at noon for a FACEBOOK LIVE, where I’ll show you just how easy it is to make this dish, as well as some extra tips on how to jazz it up without any added time or prep. Make sure to like my Facebook Page, and join me there tomorrow at 12 PM for the fun!
Make it a great day!
Chili, soup, or stew?
What do you like to eat chili with?