Total Time
40mins
Prep 10 mins
Cook 30 mins

A quick and simple spicy vegetarian/vegan chili with beans and pasta. I grew up loving my mom's chili with beef. When I gave up red meat, I switched to ground turkey, and adjusted the recipe slightly. I later increased the bean ratio and cut out the meat entirely.

Ingredients Nutrition

Directions

  1. Break up whole tomatoes with a fork, and add them to a large pot.
  2. Add all remaining ingredients to the pot.
  3. Cook on medium high for about 30 minutes.
  4. Serve with whole wheat crackers.
  5. For thicker chili, slow cook for 1 hour on a low setting.
  6. For spicier chili, add more chili powder to taste.
  7. Optional non-vegetarian version: add half pound of cooked/drained ground turkey to other ingredients.