Vegetarian Chili with Banana Peppers

Vegetarian Chili with Banana Peppers
One more soup recipe for you before spring hits. I mean, spring is coming, right? The massive snow flakes falling earlier this week would say otherwise. Come on Michigan get it together!

I’m sort of OK with this cold weather (sort of) since that means warm comfort food (chiliiiii), hot cup of tea and animal snuggles. I always have and always will be a chili lover, I make it during a cold blistery day and a scalding hot afternoon. Does not matter the weather though if I have a chili craving it’s on like donkey kong.

Please tell me I’m not the only one who played donkey kong old school Game Boy. Best time waster ever.  #Throwback

Another random fact, I never use the same chili recipe ever. I’ve shared my Vegetarian Quinoa Chili and then the Crockpot Beef Chili on here. Truly each time I bring the crockpot out I just wing it. I use my favorite spices but always change-up the ingredients and just having some fun with it is what cooking is all about.

So here it goes, This is the story of the Vegetarian Chili with Banana Peppers and how it all came to be dinner. . . .

One afternoon I came to work un-prepared with lunch. (GASP) I know, so unlike me. The truth, I left my broccoli potato bacon salad in the car for the morning. It was probably OK to eat, but I just couldn’t do it. Anything about food and sitting in a hot car just freaks me out.

My amazing coworker let me have her homemade vegetarian chili. Oh. my. word. It was amazing. There was a flavor and heat to it I’ve never tasted before. The secret ingredient? Ground jalapeños. Ummm what? Yeah, dehydrated jalapeños ground down to a powder. Holy Crap Batman we need to make this! Believe me there is already a garden spot ready for a couple jalapeno plants.

Vegetarian Chili with Banana Peppers
After devouring a bowl of that fantastical bowl of comfort I was bit with the “I need more chili” bug. Later on in the day I was talking about my plans to make more chili. I had another coworker mention adding banana peppers to the chili. Umm what? Where have all these amazing flavors been my entire life?!?

So there you have it folks. You have just been taken through a day with me. Where I constantly think about food. I wouldn’t have it any other way.

On the bright side my constant obsession of always thinking of food becomes your gain. Today I bring you this delicious vegetarian chili, packed full of flavor, rich meaty portabella mushrooms and loaded with the unique banana pepper kick. It’s a winner that you need to make for dinner. (Check that out, busting out some rhymes) 

Vegetarian Chili with Banana Peppers

Vegetarian Chili with Banana Peppers
Prep time
Cook time
Total time
Delicious vegetarian chili, packed full of flavor, rich meaty portabella mushrooms and loaded with the unique banana pepper kick.
Recipe type: soup
Serves: 10 cups
  • 2 small onions, chopped
  • 8 ounces mini portabellas, chopped
  • 1 (15.5 oz) can kidney beans
  • 1 small green pepper, chopped
  • 1 small jalapeno, seeded and finely chopped
  • 1 (28 oz) petite tomatoes
  • ½ cup banana peppers, chopped
  • 1 (15.5 oz) can black beans
  • 1½ teaspoon garlic, crushed
  • 3 Tablespoons chili powder
  • 1 Tablespoons Italian seasoning
  • 1½ teaspoon cumin powder
  1. Add all ingredients in a crockpot. Set on low for 4-5 hours stirring occasionally.
Nutrition Information
Serving size: 1 cup Calories: 116 Fat: 1 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 22 g Sugar: 2 g Sodium: 182 mg Fiber: 8 g Protein: 7 g Cholesterol: 0 mg


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