Kitchen Sink Vegetarian Chili


The great thing about this chili is that you don’t like one of the ingredients? Leave it out! Add something else! Play around with it! Want it spicier? Up the chili powder or hit it with some Tabasco sauce. This really acts as more of a guide to let your inner cook out to experiment and see what happens. You can always add meat if you wish. If you do, brown off the meat first, then follow the rest of the directions as listed below. Serve this chili up over rice or on top of baked potatoes for a great filling meal. This recipe makes 6-8 servings.


1 tablespoon vegetable oil
1 cup onions, diced small
¾ cup carrots, diced small
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (796 ml) can whole peeled tomatoes with liquid, chopped
1 (540 ml) can kidney beans, drained
1 (540 ml) can black beans, drained
1 (341 ounce) can whole kernel corn, drained
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil


Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, beans, and corn. Season with paprika, salt, cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20-30 minutes, stirring occasionally. Once all the vegetables are tender and cooked through, and remove lid and cook for an additional 5-10 minutes to reduce the liquid in the chili as needed. Serve over rice or baked potato.

To make this into Cincinnati Chili, serve the chili on top of cooked spaghetti and top with shredded cheese and raw diced onions. To make this into a Frito Pie, line a pie or casserole dish with corn-chips, then top with the chili. Top the chili with shredded cheese, raw diced onions and a few slices of jalapeno and bake in the oven at 350 for 5-10 minutes, until the top is browned and melted.

Vegetarian Week Day 4 – Meatless Mondays

Meatless Monday

Yes, I know today is Thursday! But I wanted to let you know about the Meatless Mondays movement that is spreading across the globe. People all over the world are taking one day a week to go meat-free, and they’re doing it for a whole host of reasons. There are those who look at it as nice change to their diet, or those that want to eat more veggies, but don’t want to convert to full vegetarianism. There is the health factor of cutting back on animal based protein to help lower your cholesterol and trans-fat intakes, as well as boosting your vitamin and fibre allowance. There is the economic viewpoint as well… eggplant is cheaper than ground beef! Finally, for my earth-loving readers, there is the environmental impact as well. We can cut down on our water usage, as the water needs of livestock are much greater than those of vegetables and grains.

– Approximately 7000 litres of water are needed to produce a single pound of beef.
– Approximately 148 litres of water are needed to produce a pound of vegetables.

Americans consume nearly four times the amount of animal protein than the global average. When compared with current food intake in the US, a vegetarian diet could reduce water consumption by up to 58% per person.

So, you can join the movement, and make your Mondays meat-free, or any day of the week… give Bessy the cow the night off and go hunting for some carrots!

To read more about Meatless Mondays check out their website at