Easy Recipe: Veggie Chili

There are times that I love the cold and dreary weather. When I’m wrapped in a furry blanket, nestled into my couch or eating piping hot, comfort food like chili, I actually don’t mind winter. One of my favorite seasonal foods is a satisfying veggie chili. A bean-filled, spice induced vegetarian chili is a good, ol’ comforting meal that provides a ton of nutrients. It’s easy to prepare and cook, plus it’s satisfying with just a small serving. Dump these simple ingredients in a crock-pot before work. Then return home early evening to a ready-made meal. Plus, there’s often enough to freeze, so chili leftovers are a breeze.

chili spices II

Image of chili spices

Veggie Chili II

My not-so-secret ingredient is the cacao powder. What special ingredients do you love in your chili?

Simple Chili Tools

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  1. I use cocoa too. But I think what really makes my chili is the variety of beans. Yours sounds quite good!

    • Caryn Sullivan

      Thanks. I love this chili. Since I’m vegan, it’s a solid way to easily get protein. Using a lot of mushrooms also gives it some bulk. I’m looking to try a good white bean chili (no meat), too. Stay tuned for that recipe soon.

  2. vegetarianmamma (Cindy)

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share next time!

    • Caryn Sullivan

      Thanks so much Cindy. I will keep the gluten-free recipes coming.

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