Vegetarian Chili Chowder
Course Soups
Difficulty Easy
Pulse Type Beans
Specialty Diet Vegetarian

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Vegetarian Chili Chowder

Mixed beans (your choice: dark red kidney, white, black or pinto), and potatoes give this vegetarian chili some substance. Serve with whole wheat bread to make a complete protein.
Prep Time 15 minutes
Cook Time 30 minutes


  • 1/4 cup onion
  • 1 tbsp jalapeno pepper
  • 1/4 cup celery, chopped
  • 1 clove garlic, minced
  • 2 tsp chili powder
  • 1/2 tsp cumin, ground
  • 1/2 tsp paprika, smoked
  • 1 tsp dry mustard
  • 1 cup tomatoes, diced, no-added salt; undrained
  • 1/2 cup tomato sauce, no-added salt
  • 1 cup mixed beans, your choice: dark red kidney, white, black or pinto; drained and rinsed
  • 1 cup potatoes, diced
  • 1/2 cup corn, kernels
  • 1/2 cup carrot, diced
  • 1/2 cup vegetable broth, low-sodium
  • few grains chili powder, chipotle
  • few grains pepper, freshly ground
  • Tabasco sauce, few grains (optional)


  • Lightly spray non-stick medium saucepan with vegetable spray. Heat saucepan. Cook onion, jalapeno pepper, celery and garlic for about 2-3 minutes or until softened. Add spices; cook stirring, for 1 minute. Add tomatoes, tomato sauce, beans, potatoes, corn and vegetable stock; bring to a boil.
  • Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender and chowder has thickened. Season with pepper and chipotle chili if desired.
  • For added zing, add 1-2 mL (½ tsp.) Tabasco sauce.