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Madison Area Gluten Intolerance Chapter

Home Recipes Soup Recipes

Vegetarian Chili

1 15-oz can each kidney beans and black beans, drained
2 15-oz cans chili beans with onions and cumin
2 15-oz cans diced tomatoes
2 onions, diced
1 green pepper
2-3 stalks celery
1 to 1 1/2 cups corn, frozen
1/2 tsp cumin
3 tbsp chili powder
1 tsp salt
1 bay leaf
Dash of red pepper flakes
1 tsp Penzey's beef roast seasoning
Water, as needed
Tomato paste, as needed

Combine all ingredients in a large pan and cook until vegetables are done.