Vegetarian Chili

vegetarian chilli | Blossoming Mommy and Baby

Serving Size: 4-6


  • 3 Tbsp olive oil 

  • 2 large carrots (diced) 

  • 3 stalks celery (diced) 

  • ¼ cup white onion (diced) 

  • ¼ cup cauliflower 

  • 2 Tbsp Better than Bullion chicken base 

  • 1 cup water 

  • 15 oz tomato sauce 

  • 15 oz black beans (do not drain)

  • 15 oz kidney beans (do not drain)

  • 15 oz garbanzo beans (do not drain)

  • 2 tsp cumin 

  • 1 tsp garlic powder 

  • 1 tsp chili powder 

  • 1 tsp oregano 

  • 1 Tbsp liquid aminos 

  • 1 Tbsp maple syrup 

  • ¼ tsp kosher or pink himalyan sea salt 

  • ¼ tsp black pepper 


  1. In a large stock pan add olive oil. Turn heat to medium-low and add: carrots, celery, white onion, and cauliflower. Saute for ~8-10 minutes or until tender. 

  2. Next, add remaining ingredients. 

  3. Stir with large spoon or spatula and turn heat to medium-high. 

  4. Bring chili to roaring boil and let boil for 5 minutes. 

  5. Turn heat back down to low and let simmer for 20-30 minutes, stirring occasionally.

Make it a meal! Pair this incredible dish with our Homemade Garlic Home Fries. Enjoy!!

We want to see your yummy creations! After making this recipe be sure to snap a pic and check in with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)

Vegetarian Chili | Blossoming Mommy and Baby