Vegetarian Chili

Ready in
50 min
This chili makes great leftovers for lunches, a quick dinner or on top of hotdogs, fries or even nachos.

Serving Size


Estimated Cost*


Per Serving

Prep Time

20 min

Cooking Time

30 min

Price/Availability Effective Date: February 10, 2014


1 tbsp Becel® Original margarine
1 lrg Onion chopped
2 Clove Garlic chopped
2 med Red Bell Pepper chopped
2 Stalk Celery sliced
3 med Carrot chopped
3 cups Mushrooms sliced
1 can No-salt added diced tomatoes undrained
0.5 cup Reduced sodium vegetable broth or tomato juice
0.5 cup Parsley chopped (optional)
1 tbsp Chilli Powder
1 tsp Ground Cumin
1 tsp Dried oregano leaves
1 tsp Ground Black Pepper
1 tsp Red pepper flakes crushed
1 can No-salt added red kidney beans
1 can Black bean, drained and rinsed no salt added


  1. Melt Becel® Original margarine in large saucepan and cook onion and garlic until tender. Add red peppers, celery, carrots and mushrooms. Cook, stirring frequently, 5 minutes. Stir in tomatoes, broth, parsley and seasonings. Cover and simmer 15 minutes.
  2. Stir in beans and cook uncovered, stirring occasionally, until slightly thickened, about 5 minutes.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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