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    Easy Veggie Chili

    November 3, 2022 by Emily Marrs Leave a Comment

    Jump to Recipe·Print Recipe

    This easy veggie chili is one of my favorite quick, tasty, and filling meals. Everything comes together in one pot, and it's perfect for serving a crowd at home or while camping. Plus, it reheats like a dream.

    We're on a roll with the camping recipes this season! I am a die hard camping fan - and I love wholesome meals while I am out in nature (pretty sure my friends love it, too).

    I developed this veggie chili as part of an outdoor cooking collaboration with Wolf & Grizzly. We wanted something stress free, shareable, and that could feed a crowd! I got to cook this chili up using their cook system and dutch oven. That is right, no tin-foil in this recipe!

    The system itself (below) is very clever. You build a small fire in the base and put a grill on top of it. Its strong enough to hold a dutch oven, which is what we cooked this chili in!

    Easy Veggie Chili Ingredients

    • Onion - any color works
    • Jalapeños - I used one medium with seeds, you can de-seed for less spiciness or use multiple for a spicy kick
    • Green Onion - diced up, they make a great topping
    • Olive Oil - any neutral frying oil will do
    • Spices - either buy a chili spice mix packet from the store or use a combo of chili powder, garlic powder, onion powder, cumin, kosher salt, & red pepper flakes (omit for less spice).
    • 2 Cans of Beans - I used kidney and black beans
    • Can of Corn - I used sweet corn
    • Canned Tomatoes - I used Rotel (with added onion and peppers)
    • Water
    • TOPPINGS! - Get creative here, my faves are:
      • corn/tortilla chips
      • cheese
      • avocado
      • sour cream/greek yogurt
      • green onion
      • cilantro

    How to Make this Easy Veggie Chili

    1. Chop onion, jalapeno, and green onion.
    2. Add 2-3 tbsp oil to a large dutch oven. When hot, add onions and peppers. Cook 2-3 minutes. 
    3. Add spices, stir, and cook 3 more minutes or until onions are soft and spices are fragrant.
    4. Add beans, tomatoes, corn, and ½ cup water to the pot. Stir, if chili is too thick, add the other ½ cup of water.
    5. Stir, cover, and cook for 10-15 minutes until boiling. 
    6. Taste and adjust seasonings as needed. 
    7. Serve with green onions and desired toppings. Enjoy!

    The beauty of this recipe is nothing needs to be refrigerated (except for the toppings). That is why it is so ideal for camping - you can save a ton of cooler space. Better yet, if your going for multiple days, this is a great end-of-trip recipe ... when all that ice is gonzo.

    Home Cook Hacks (& Substitutions)

    • pre-chop veggies at home if camping
    • use a chili spice packet mix from the grocery store to save time
    • feel free to add ground beef or meatless crumbles to this dish for extra depth and protein
    • add more veggies if you desire! zucchini, carrots, bell pepper, and garlic all taste great. Just note, it might increase your cook time by 5-10 minutes.
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    Easy Veggie Chili

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    Print Recipe

    This veggie chili is quick, easy, tasty and filling. Everything comes together in one pot, and it's perfect for serving a crowd at home or while camping. 

    • Author: Emily Marrs
    • Prep Time: 5
    • Cook Time: 20
    • Total Time: 25 minutes
    • Yield: 5-6 1x

    Ingredients

    Scale
    • 1 medium onion - diced
    • 1 jalapeno - diced (remove seeds for less heat)
    • 3-4 green onions - sliced
    • 2 cans of beans (I used black beans and kidney beans) - drained
    • 1 can sweet corn - drained
    • 1 can diced tomatoes (I used rotel)
    • 2-3 tbsp olive oil (or cooking oil of choice)
    • ½ - 1 cup water

    Spices: use the blend below OR use a “chili” spice packet mix

    • 1 tsp chili powder
    • 1 tsp ground cumin
    • ½ -1 tsp oregano
    • 1 tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp red pepper flakes (optional)
    • 1-2 tsp kosher salt - to taste

    Toppings

    • Avocado
    • Cilantro
    • Green onion
    • Sour cream/greek yogurt
    • Cheese
    • Tortilla/corn chips

    Instructions

    1. Chop onion, jalapeno, and green onion.
    2. Add 2-3 tbsp oil to a large dutch oven. When hot, add onions and peppers. Cook 2-3 minutes. 

    3. Add spices, stir, and cook 3 more minutes or until onions are soft and spices are fragrant.

    4. Add beans, tomatoes, corn, and ½ cup water to the pot. Stir, if chili is too thick, add the other ½ cup of water.

    5. Stir, cover, and cook for 10-15 minutes until boiling. 

    6. Taste and adjust salt/seasonings as desired. 

    7. Serve with green onions and desired toppings. Enjoy!

    Notes

    This veggie chili is a great camping meal because its hearty, tasty, easy, comes together in one pot and can be played around with. PLUS - doesn't require much refrigeration at all. 

    Feel free to add in ground beed or whatever other protein you may desire!

    Keywords: easy veggie chili, vegetarian chili, camping chili recipe

    Did you make this recipe?

    Make this recipe? Let us know what you thought below! Tag @modernhomecook on instagram and hashtag it #modernhomecook

    Wolf & Grizzly Setup

    This post was sponsored by Wolf & Grizzly. I only work with brands whose products and missions I truly believe in. All opinions are my own. Thanks for supporting my blog!

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