I’ve been impatiently waiting to cook up my first pot of chili for the season. About once a week since Labor Day I’ve texted my husband, “Too soon for chili?” as I mentally attempt to answer the “what’s for dinner?” question. This week he was finally ready! I’ve been eager to add my veggie chili recipe back into my dinner rotation because it is super quick and easy, it is very healthy, and I usually can get at least one night of leftovers out of it. I was a vegetarian for seven years. Another day I’ll tell you why I fell off the bandwagon and went back to eating fish and poultry. For now I want to share with you the chili recipe I created back when I didn’t eat meat. It is still one of my favorite meals to make on a cool fall evening.

First, you’ll need to combine all the spices included in my homemade chili seasoning. I’ve stopped using packaged seasoning mixes because they usually contain unappealing ingredients that I sometimes can’t pronounce and they always have too much salt. Some use MSG. It is super simple to make your own chili seasoning. You’ll have enough to set aside to use the next time you need to throw together a quick pot. You can use it to make this recipe or with a more traditional chili with beef or turkey. Cute little glass spice jars and sticker labels are available on the dollar rack at Target or at your favorite craft store.

Chili Seasoning Mix

1 Tbsp. chili powder

2 tsp. cumin

1 tsp. dried oregano

1 tsp. kosher or sea salt

1 tsp. onion powder

1/4 tsp. garlic powder

Combine spices in a bowl and stir well. Store in glass spice jar and label.

Veggie Chili Recipe

1 Tbsp. olive oil

1 cup onion, diced

1 bell pepper, diced

2 cans diced tomatoes

1 can sweet corn

1 can black beans

1 can kidney beans

1 Tbsp. chili seasoning (recipe above)

Heat oil in large pot. Saute onion and pepper until soft. Add canned goods and seasoning. Simmer 20 minutes. Makes 6 to 8 servings. I like to add fresh avocado and a little sprinkle of shredded cheese to the top. Serve with some corn bread, quesadillas or a nice crusty baguette. Sometimes we make baked potatoes the next night and put leftover chili on top. It is great with a Mexican salad too.

Here is the nutritional information for one cup of chili (without toppings). I use My Fitness Pal to track my calorie intake. This dish is low in calories and fat and high in fiber, protein, potassium and Vitamin C. It is filling and will warm you up on a cold night. You won’t even miss the meat.

Calories: 180

Fat: 3.4 g

Sodium: 550.2 mg

Potassium: 1,213.7 mg

Carbs: 29.9 g

Fiber: 7.1 g

Sugars: 8.9 g

Protein: 7.4 g

Vitamin A: 16.5%

Vitamin C: 94.4%

Calcium: 7.4%

Iron: 12.9%

Enjoy!