spicy 20 minute vegetarian chili

The original back of the can base recipe was all frozen or canned ingredients. I added in some quick chopping and dicing for a more interesting flavor and diverse vitamin content, but you can still go from nothing to something in short order. I have a 12 inch diameter by 3 inch deep Calphalon nonstick covered pan that I am able to do everything for this three part recipe in.

Saute Ingredients

Frying Ingredients

Boiling Ingredients


  1. Add the Saute Ingredients. Saute in the olive oil on high. Looking for 50% browned.
  2. Add the Frying Ingredients. Think fried rice-ish.
  3. Add the Boiling Ingredients. Leave the pan uncovered for the remainder of the cooking process.
  4. Stirring occasionally, leave on full boil for 10-15 minutes, or until consistency has thickened to your liking, and then turn off heat.
  5. Let sit on heat for another 5 minutes or so.
  6. Serve with fresh chives/green onions, sour cream, cheese, and some corn chips or corn bread.