Healthy Hearty Veggie Chili

This hearty chili is a healthy, vegetarian alternative to traditional chili recipies. It tastes great as a side dish or full meal and has a consistency that confirmed meat-eaters will even like.




2 cups chopped sweet Vidalia onion. 2-3 cloves crushed garlic. 2 large tomatoes chopped (or 1, 29-oz. can diced tomatoes). 4 stalks chopped celery. 1 small can corn (or frozen kernels). 1 green pepper chopped. 2, 1-lb. cans red kidney beans. 1 can white northern beans drained. 3 tablespoons olive oil. 3 tablespoons chili powder. 2 teaspoon. ground cumin. 1 teaspoon. paprika. 1 teaspoon. oregano. 1 teaspoon. salt (or salt substitute). 1 teaspoon. cayenne pepper. 1 can (non-light) beer. 1 cup vegetable stock. ½ cup ground flax seed (more can be added during cooking depending upon desired consistency).

Nutritional information

No nutrition information available


Prepare in a slow cooker or large soup pot. Cook on low for 8-10 hours or high for 5-6 hours (per your crockpot instructions). Adjust time for stove top cooking. The exact amount of vegetables will depend on the size of the container (amounts listed are for estimated proportions).