Tag Archives: chili

Vegetarian Chili Recipe

Since it’s starting to cool off I figured it was time to introduce my first chili recipe on Brown is the New Pink. Chili was definitely a staple in my house growing up, and I love making it in the fall and winter. My dad makes the best slow cooker white chili, which I’ll have to add to my recipe page soon.

Today though, I want to provide a review for a vegetarian chili recipe that I recently tried for the first time. It takes a decent amount of prep for the vegetables, but actually cooking it is extremely easy. This chili is also a versatile recipe because you can really add whatever vegetables you have on hand. It would be a great one for using up extra veggies before they go bad.

Anyway, on to the recipe!

Recipe Review: Insanely Easy Vegetarian Chili by Tia the Baker on All Recipes.com

Before the cooking begins gather and prep all of the ingredients. Chop 1 onion, a handful of mushrooms, a few stalks of celery, a handful of baby carrots , 1 green bell pepper, and 1 red bell pepper. (I used canned diced tomatoes with roasted garlic already added, but if you don’t cheat like me, you’ll need to prep the garlic now as well.)


Clockwise from the top right: red bell pepper, green bell pepper, carrots, celery, mushrooms, and yellow onion.

Next make sure you have all of the canned goods opened, rinsed, and ready to go. (It says to include the can liquid, but that can be high in sodium. Instead, I added some extra water.) The recipe doesn’t call for it, but I also added in some garbanzo beans.


Left to right: corn, diced tomatoes with roasted garlic, kidney beans, and garbanzo beans.

To complete the prep stage, gather your spices.


Left to right: chili powder, cumin, basil. Not pictured: oregano.

Alright, time to get cooking. The first step is heating oil in a pan over medium heat. I used my dutch oven, but you could easily use a large sauce pan. Once the oil is hot, add the onions and carrots. (If you didn’t get diced tomatoes with garlic, now is the time to add it.) Let the onions and carrots cook for 3-4 minutes. Next add the bell peppers, celery, and chili powder.


I ended up adding more than the recommended amount of chili powder because I prefer a bolder chili flavor, but it’s up to personal preference.


Adding the chili powder.

Allow the mixture to cook for about 6 minutes, or until the vegetables are tender. Next add mushrooms and cook for 4 more minutes.


Adding the mushrooms.

After all the chopped veggies are added, stir in the canned tomatoes, beans, and corn. Season the chili with basil, oregano, and cumin. Bring the chili to a boil and then reduce the heat to medium. Cover the pot and simmer for 20 minutes.

While my chili cooked, I made chili’s greatest sidekick: cornbread. Seriously, does it get better than chili and cornbread? I think not.


Well hello there cornbread.

After 20 minutes, the chili is ready to eat!


The chili was colorful, delicious, and nutritious. Win, win, win. According to AllRecipes.com, the recipe serves 8 for about 155 calories/serving. My version is probably slightly higher in calories due to the addition of garbanzo beans, but still not bad at all! Enjoy!

4 Bridges Training {Week 10}

Greetings! How was your weekend?? I had one of those great, rare weekends when you have fun AND get a lot of things done. I spent Friday night over at my best friend Jenna’s house drinking wine and watching the Shonda trilogy– Grey’s AnatomyScandal, and How to Get Away With Murder. Saturday was spent around the house with Derek. We did a lot of cleaning and organizing, which was much-needed. We also started watching Brooklyn Nine-Nine. It absolutely cracks me up; I definitely suggest checking it out if you haven’t already. Today we had our friends over to watch the Panthers game. The game was not pretty, but we had fun and ate a lot of delicious food. On Tuesday, I will be sharing a vegetarian chili recipe that I tried out for the party. NOM.

On a sad note, I did not run last week. My foot wasn’t doing well, so I decided to rest and just do my long run today. At first I felt great. My legs were much better than they have been in a couple of weeks. Then, around mile 4 of 10, my left calf suddenly started to hurt. It wasn’t bad at first, so I kept running. By mile 5 the pain got so bad that I couldn’t continue. I actually had to call Derek to come pick me up. (He’s the best.) I’ve been limping around since then because it hurts just to walk. I am so bummed. I’ve been training for 2 months, and I really hope things will get better so I can run on the 19th. 😦

Needless to say, I’m not sure how running will go this week. I’m hoping this is just a strain, and I’ll be good to go in a couple of days. Cross your fingers for me, please! Anyway, below is my tentative plan for this week.

4 Bridges Half-Marathon Training – Week 10

Monday: Yoga + strength

Tuesday: 3 miles

Wednesday: 5 miles or cross-train

Thursday: 3 miles + strength

Friday: Rest

Saturday: Cross-train for 50 minutes

Sunday: 10 miles

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