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Spicy Vegetarian Chili

If you are looking for a delicious spicy vegetarian chili recipe then this one is worth trying, the more veges the better, and it’s best made in a slow cooker and eaten the next day.


  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 ½ cups of mushrooms
  • 2 tablespoons water
  • 2 Jalapeno peppers, diced or a can of Green Chilies
  • 2 quarts crushed tomatoes (no salt added)
  • 1 can of pinto beans (no salt added; if canned, rinse under water)
  • 1 can of Black Beans (no salt added; if canned, rinse under water)
  • 2 tablespoons cumin
  • 1 tablespoon chipotle pepper
  • 1 tablespoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oregano


In a slow cooker add chopped onion, celery, bell pepper, garlic then add the remaining ingredients. Cook on med to high temperature for the first 2 hours, stirring occasionally. Then lower to a simmer heat for an additional hour, if chili becomes too thick, thin with a little water.

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