An easy, healthy, and comforting meal that can be served in a bowl or over a baked potato. This chili freezes well, too!
Homemade Vegetarian Chili
Every time I walk into my parents house it smells like home. The smells rotate from fresh baked bread and homemade cinnamon rolls to casseroles and this comforting Vegetarian Chili! This recipe is actually my Dad’s signature chili that he has perfected over the years. I know some people are firmly against noodles in their chili, but I love the noodles.
If you are in the dead of bone chilling winter and need some extra comfort, make a batch of The Best Cornbread to go with it! And to keep the warmth coming, enjoy a cup of Hot Cocoa!
What You Need to Make Vegetarian Chili
- 3 full Stalks Celery
- 1 large Onion
- 1 tbsp Butter
- 27 oz can of Bush’s Mild Chili Beans
- 8 cups Tomato Juice
- 4 cups Stewed Tomatoes
- 12 oz bag of Morningstar Crumbles
- 1 cup Ketchup
- 3 tbsp Chili Powder
- 2 tbsp Golden Greek Peperoncini
How to Make Vegetarian Chili
- Dice 3 full stalks of celery and 1 large onion and saute in butter.
- In a large pot, cook 16 oz box of Barilla Cellentani Noodles to Al Dente, which means tender but firm. Drain noodles and return to pot.
- Add 27 oz can of Bush’s mild chili beans, 8 cups tomato juice, 4 cups stewed tomatoes, 12 oz bag of Morningstar Crumbles, 1 cup ketchup, 3 tbsp chili powder, and 2 tbsp golden Greek Peperoncini to the drained pot of noodles.
- Simmer until piping hot.
- Adjust chili powder as needed to personal taste.
Recipe Notes:
- Noodles – Any noodle works, but the Barilla Cellentani Noodles hold together best.
- Toppings – This chili can be topped with a dollop of sour cream and/or shredded cheese.
- Crackers or bread – You can serve any crackers or bread with it.
- Baked potato – It works as a great baked potato topping!
- Vegan – It can easily be made vegan by using vegan butter and vegan toppings.
- Quantity – This recipe makes a huge pot of chili, so if you aren’t serving an army or freezing for the future I recommend cutting the recipe in half.
- Freezing – This chili freezes easily in a freezer safe bag or container.
More Chili, Soups & Stew:
- Winter Vegetable Chili
- Vegetarian Beefless Stew
- Easy Cheesy Potato Soup
- Creamy Vegetarian White Bean Chili
- Vegan Tomato Soup
- Minestrone Soup
- Vegetarian Chicken Noodle Soup
Vegetarian Chili
Vegetarian Chili, an easy, healthy, and comforting meal that can be served in a bowl or over a baked potato. This chili freezes well, too!
Ingredients
- 3 full Stalks Celery
- 1 large Onion
- 16 oz box of Barilla Cellentani Noodles
- 27 oz can of Bush's Mild Chili Beans
- 8 cups Tomato Juice
- 4 cups Stewed Tomatoes
- 12 oz bag of Morningstar Crumbles
- 1 cup Ketchup
- 3 tbsp Chili Powder
- 2 tbsp Golden Greek Peperoncini
Instructions
- Dice celery and onion and saute in butter.
- In a large pot, cook noodles to Al Dente, which means tender but firm. Drain noodles and return to pot.
- Add chili beans, tomato juice, stewed tomatoes, Morningstar crumbles, ketchup, chili powder, and peperoncini's to the drained pot of noodles.
- Simmer until piping hot.
- Adjust chili powder as needed to personal taste.
