Vegetarian Chili

Recipe Ingredients and Instructions to Download and Print: Vegetarian Chili (PDF) | Chili Seasoning Mix (PDF)

Makes 6 servings | Serving size: 1 cup


6 medium frozen tomatoes, cored and skin removed
1 Tablespoon oil
½ cup diced onion, fresh or frozen
1 cup green bell pepper, fresh or frozen
1 cup corn, fresh or frozen
½ cup water
2 (15 ounce) cans kidney beans
2 servings convenience chili seasoning mix (PDF) (¼ cup plus 1 Tablespoon)

  • 1 teaspoon oregano
  • 4 teaspoons chili powder
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried minced garlic
  • 2 teaspoons sugar
  • 2 teaspoons cumin
  • ¼ teaspoon black pepper


  1. Remove skin and stem from frozen tomatoes.
  2. In a large saucepan over medium-high heat, heat oil, and combine the onion and bell pepper. Saute for about 3 minutes, or until onions are translucent.
  3. Add whole frozen tomatoes, water, and chili seasoning mix. Bring to a boil and reduce heat to low.
  4. Cover and simmer for 1 ½ hours, stirring occasionally.
  5. Drain and rinse kidney beans. Stir in the beans and heat through.

Serving Suggestions:

Top with shredded cheese, sour cream, avocado slices, cilantro, scallions, or tortilla chips.

How to Freeze Tomatoes Video (YouTube)

Vegetarian Chili Nutrition Label