Chili is truly one of the best of all comfort foods. When the weather turns cold, I waste no time in finding excuses to make comfort food. Give me all the cheesy soups, warm baked goodies and carbs. One of my all time favorites to make is a delicious, hearty pot of chili. We are a vegetarian household, so my Chili is also vegetarian.
When Kroger asked me to post on Instagram about my favorite Chili recipe using Hunt’s diced tomatoes and Ro*Tel green chilis, I wasted no time making up a huge pot of Chili. In my opinion, the absolute best way to eat Chili is in a Chili Bowl. This is an entire meal in itself, it’s filling, and it is incredibly delicious. You may have seen a sneak peek of these photos on my previous post, so now you will know how to make it yourself!
If you are lucky enough to have copious amounts of time in your home, you can make your beans from scratch — both a crock pot or an Instant Pot work well. However, I usually don’t plan ahead enough for meals to be able to do this. (no joke). Because of my lack of planning ahead, I proudly use canned beans. 😆 And yes, I know that Instant Pots take a matter of minutes.
However, my instant pot refuses to seal properly, and it was too frustrating to deal with their customer service, so after replacing the rubber seal myself and still having no luck, I set it on the shelf and only pull it out occasionally — when I have an extra 78 minutes to wrestle with the lid and force it to seal. I know. Not dangerous, AT. ALL. 😂 Alright y’all, here’s how to make Vegetarian Chili.
HEARTY VEGETARIAN CHILI (Serves 4-6 people)
2 cans organic black beans, drained
2 cans Chili Man, vegetarian
1 can Hunt’s Diced Tomatoes
1 Can Ro*Tel Green Chiles & tomatoes (heat of your choice)
8 oz. Morningstar Farms Grillers burger crumbles
2 cloves minced garlic
cumin to taste
salt to taste
chili powder to taste