Yoga Bird’s Hearty Veggie Chili

OK! So, I’ve made this chili a few times, so much so, that I stopped using a recipe awhile ago. I will do my best to guess the portions and ingredients – it turns out a little bit different each time! But it’s all good cuz you can’t really mess this up – everyone loves this chili and it’s super good for you!


2 T. quality olive oil

1 med. sweet onion chopped

3 garlic cloves pressed

1 green pepper chopped

1 red pepper chopped

1 can red pinto beans (rinsed & drained)

1 can black beans (rinsed & drained)

1 can garbanzo beans (chickpeas) (rinsed & drained)

2 cans petite diced tomatoes w/jalapeno peppers

1 can of stewed tomatoes (optional)

1/4 cup of chili powder (or less, start with less as you can always add but never take away)

1/4 cup of red wine (if you have some around)

1 pkg of “Veggie Crumbles” also called Grillers

A lime

1 bottle of lager beer (or chicken broth)

Ground pepper and ground pink sea salt

Begin by sautéing the onion, garlic and peppers in oil, in a large skillet. (I use EVO but you may use vegetable oil or even butter.) While this is cooking get out a big pot or dutch oven, put in the three different cans of (rinsed and drained) beans. Then add the two or three cans of tomatoes. If you don’t like as many tomatoes just use two. If I don’t have canned tomatoes with jalapeños in them, then I use whatever I have but will sauté some hot peppers in with my peppers and onions.

Next add the 1/4 cup of chili power (4 tablespoons) (if you have a spicy blend of CP then start with just two or three tablespoons) and red wine to the beans and tomatoes. Stir well, cover and bring to a low simmer. When the onions, garlic and peppers are cooked through, remove from heat and add to the big pot of tomatoes and beans. Next add the package of the frozen veggie grillers. Stir well. Now… add just enough of the beer (or chicken broth) to bring it to the consistency that you like. If you like your chili with more juice (to dip your bread in), then you’ll probably want to use the whole bottle. But if you used more tomatoes then you may not need the whole bottle. Just do what you like best. Cover and cook at a low simmer about 20 – 30 minutes, stirring occasionally. Turn off stove and let it “rest” about 20 mins. if you’re not in a hurry to eat.

To serve, scoop into pretty bowl, add a little sea salt and ground black pepper to taste, a squeeze of lime and some kind of cheese that you like! We like cheddar. This chili is wonderful with corn muffins or some crusty bread. 🙂 Makes a large batch so you may want to freeze some to enjoy a couple of weeks from now!

(Other things I have “thrown” into this chili from time to time are: sautéed celery, fresh tomatoes, corn, mushrooms, great northern beans, red pepper flakes (if you throw-in other “hot” items you’ll want to cut back on the chili powder), fresh oregano and other herbs from my garden.) If you’ve never bought the veggie grillers before, this is what the bag looks like.

You'll find Grillers in the freezer section, with the vegetarian items!
You’ll find Grillers in the freezer section, with the vegetarian items!

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October 13, 2014


  • pagehome says:

    This looks good! Question: do you really use 1/4 Cup of chile powder? Sounds like a lot …. Thanks!

  • Joyce Courtney says:

    Linda! Yes, I usually do use about 1/4 cup, which equals 4 tablespoons. If the chili powder that I have on hand is on the mild side, then I use the full 1/4 cup. BUT if I have added extra hot peppers to the pot or am using a spicier chili powder, then I do cut back to 2 – 3 tablespoons. So.. it probably would be smart to add 2 or 3 T first, then taste and add more if needed. Not all chili powders are created equally. Great question. (I will make note of this on the recipe!) 🙂

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