My Award-Winning Vegetarian Chili Recipe

I’ve been working for a few months on a new cheese recipe I’m really excited about. I’ve also been working on recipes that use the cheese recipe- like a chili cheese dip that is reminiscent of the horribly unhealthy version my husband and I would make on movie night when we were first married.  We’d combine a can of Hormel chili with a block of Velveeta cheese and a chopped onion, and bake into gooey mass.  And then scarf it down with a bag of  tortilla chips.  Yes, really. That’s how we to used to eat and that’s why my husband weighed almost 300 pounds (if you’ve never seen our “Before” and “After” photos you should check them out here).

gluten free vegetarian recipes easy - award winning vegetarian chili

Well, what’s this got to do with a chili recipe, you might ask? As I am writing up the recipes I wanted to include a link to my chili recipe for the chili cheese dip and realized I have never posted my really popular award-winning chili recipe to my blog. Subscribers get it free with a subscription to my newsletter, but amazingly (to me) I found I’d never posted it here on my blog. So here it is.

And why do I call it “award-winning”? Well that’s a neat story. A number of years ago a friend lent her copy of my first book, Everyday Wholesome Eating, to another friend. That friend soon after went on an extended motorcycle trip. At a motorcycle rally she made this vegetarian chili recipe for the chili cook-off at the rally- and won! 

So if a vegan chili can win at a motorcycle chili cook-off, I figure it’s got to be pretty good. My die-hard carnivore father says it’s one of his favorites and he never misses the meat.

The chili coupled with cornbread, brown rice or a baked potato makes a great evening meal. Leftovers served with chips and salsa or a salad make a quick and easy gluten-free lunch!

More on gluten-free recipes for dinner – EASY!

More on gluten-free recipes for lunch

Kim’s Award-Winning Vegetarian Chili2 tbsp. oil/butter

3-4 onions, chopped

6 cloves garlic, crushed

2 Tbsp. chili powder

2 tsp. oregano

2 tsp. ground cumin

1/2 tsp. ground cinnamon

pinch of cayenne

1 1/2 tsp. sea salt

28 oz. can tomatoes

5 cans/7 cups of beans- kidney, black beans, cannelini, etc. (lightly drained)

Saute onions and garlic in oil.  Add seasonings, then tomatoes and beans. Simmer for at least 20 minutes, stirring occasionally.

This chili is great served with brown rice, cornbread or just tortilla chips and salsa.

Leftover chili is great reheated with some cornbread of used to top salads or baked potatoes.

Chili makes a great company meal and potluck contribution.

 Check out more gluten-free recipes for dinner – easy and delicious!

For healthy and economical gluten-free recipes for lunch, get this great collection of soups, stews and chowders- one for each week of the year!

gluten free recipes for lunch - everyday wholesome soup

Kim Wilson


  1. Carissa on March 25, 2013 at 4:53 pm

    Can’t wait for the cheese part in the chili-cheese recipe!!! Sounds perfect for so many things! (Ball game nachos, turkey dogs, party dip, etc.)

    • Kim Wilson on April 12, 2013 at 11:07 am

      Yes, I’m super eager to get it out to people. I’m just waiting on few recipe testers to get back to me.

  2. Lauren on March 27, 2013 at 11:42 pm

    A vegan chili won at a motorcycle rally chili cookoff?! I have to make this chili.

    • Kim Wilson on April 12, 2013 at 11:05 am

      You won’t be disappointed!

  3. Danielle @ Poor and Gluten Free on March 30, 2013 at 9:32 pm

    This looks wonderful! Happy Easter and thanks so much for sharing this on WNWNW, I’ve pinned it.

  4. Lea H @ Nourishing Treasures on March 31, 2013 at 1:38 pm

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

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