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Kid Friendly Vegetarian Chili

  • Author: Tiffani Thiessen


  • 1/4 cup olive oil
  • 2 large onions (finely chopped)
  • Kosher salt and black pepper
  • 4 cloves garlic (chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 ounces tomato paste
  • One 15 ounce can kidney beans (drained)
  • One 15 ounce can black beans (drained)
  • One 15 ounce can pinto beans (drained)
  • One 15 ounce can garbanzo beans (drained)
  • One 28 ounce can diced tomatoes
  • 2 teaspoons Worcestershire sauce
  • 6 cups vegetable broth
  • 2 cups canned (drained or frozen corn)


  1. 1) In a Dutch oven over medium heat, cook the onion until soft with 2 tablespoons olive oil and a pinch of kosher salt and freshly ground pepper, about 3 minutes. Mix in the remaining 2 tablespoons of olive oil along with the garlic, cumin, coriander and tomato paste. Cook until the spices and tomato paste toast, 1 to 2 minutes.
  2. 2) Then add the kidney beans, black beans, pinto beans, garbanzo beans, diced tomatoes, Worcestershire, vegetable broth and corn along with a tablespoon of kosher salt. Bring to a simmer and let cook for one hour. Garnish as desired and serve.