Spicy Vegetarian Chili - perfect for game day!

Author Cindy Gordon (Vegetarian Mamma)


  • 2 T olive oil
  • 1/2 cup onion diced
  • 1 1/2 cup bell pepper diced and deseeded
  • 15 oz black eyed peas drained and rinsed
  • 15 oz of canellini beans drained and rinsed
  • 15 oz of chili beans with sauce
  • 30 oz of diced tomato with onion often called "chili ready"
  • 2 T El Yucateco Red Habanero Sauce
  • 2 cup water
  • 1 1/2 T chili powder
  • 1/2 cup fresh cilantro diced
  • Garnish: sour cream cheese, green onion, cilantro


  1. Over medium heat in a stock pot, heat the olive oil.
  2. Add in onion and bell pepper. Saute until soft.
  3. Place ingredients into a crockpot
  4. Add in remaining ingredients except cilantro and garnish items.
  5. Cook on low for 4 hours.
  6. Turn off heat, stir in 1/2 cup of fresh cilantro.
  7. Garnish and ENJOY!

Recipe Notes

I love the ease of this chili. It is literally a dump and forget type of dish! Alternatively, if you cannot use a crockpot you can bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat, stir in 1/2 cup of fresh cilantro. Garnish and enjoy!