Vegetarian Chili

Chili is the perfect soup on any cool fall or winter day.  This soup has all of the tastes of my Mom’s version without the meat.  We were really pleased with the outcome and how easy this was to throw together.


1 large onion, diced
1 yellow or orange pepper diced
2 cans black beans, drained
2 cans garbanzo beans, drained
½ pkg. frozen corn
1 box Pomi chopped tomatoes or 1 large can diced tomatoes
1 15 oz. can fire roasted tomatoes
1 T. fresh parsley, chopped
4 T. cumin
2 T. chili powder
1 t. garlic powder
½ t. red pepper flakes
1 square intense dark chocolate or 1 T. dark cocoa powder
2 t. salt
1 can 46 oz. tomato juice


In a large stock pot sauté the onions, corn and the peppers for approximately 4 – 6 minutes on medium high heat.  Pour in the black beans, garbanzo beans and the tomatoes and blend well.  Next add all of the spices.  Stir in the parsley, cumin, chili powder, garlic powder, red pepper flakes and salt.  Pour in the tomato sauce and add chocolate.  Once soup almost reaches boiling, reduce heat to low.  Taste chili, if you like a hotter tasting chili you can add more chili powder, if you like more cumin add more cumin.  The beauty of this recipe you can make it your own but experimenting with the different spices.