Fire Roasted Vegetarian Chili

Vegetarian Chili with Cornbread

Vegetarian Chili with Cornbread

I am a little embarrassed to admit that I wasn’t a big chili fan growing up.

Which might not seem like it’s that big of a deal to most. But growing up in Cincinnati, where there is a Skyline Chili on every street corner, it was a huge deal.

Side note: I also hated meat sauce on my pasta. Must be something about ground beef in tomato sauce that just makes my stomach turn.

fire roasted vegetarian chili

It wasn’t until I started cooking vegetarian chili’s that I became a fan. A raging fan.

I loved spicy chili’s pre-food intolerance days. And then created a light and hearty white chili when I couldn’t do the tomatoes or spice any more. Now that I’m back to eating (and loving) tomatoes again, we have a new chili in the mix.

I’m thinking it’s going to be hard to choose which one to make each week.

Vegetarian Chili with Cornbread

Recipe: Fire Roasted Vegetarian Chili

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6


  • 2 tbs olive oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 28-oz can fire roasted tomatoes
  • 1 15-oz can garbanzo beans
  • 1 15-oz can kidney beans
  • 1 cup corn fresh or frozen
  • 1 tbs chili powder
  • 2 tbs dried oregano
  • 2 tsp ground cumin
  • 2 tsp coriander
  • 1/2 tsp or less cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable broth or stock


  1. Heat olive oil over medium-high heat in a large pot or saucepan.
  2. Add onions and garlic and saute until translucent, about 3 minutes.
  3. Add tomatoes, beans, and corn. Stir to combine.
  4. Add chili powder, oregano, cumin, coriander, cayenne pepper, salt, black pepper, and broth. Stir well.
  5. Bring to a boil.
  6. Turn heat down and simmer for about 20 minutes.
  7. Serve with your favorite toppings (leeks, pumpkin seeds, chocolate chips, etc).

Allergen Information

Dairy Free, Gluten Free, Wheat Free, Soy Free, Egg Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

6 comments / Add your comment below

  1. Ha, I grew up in Texas and hated chili until I discovered vegetarian chili, so we are simpatico! Of course, chili in Texas is ground meat and tomato sauce – no beans whatsoever! Looks delicious, and I am flagging this one to make when I have a kitchen again, which should be as winter rolls in. The perfect time for chili!

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