Veggie Chili Free PD Recipe

This is a classic Protective Diet starter recipe, perfect for beginners or young chefs. Invest fifteen minutes in the morning and toss the ingredients into the slow cooker, switch it on and arrive home to be greeted with the delicious aroma of the Southwest. There’s nothing better than arriving home to a hot pot of simmering chili ready and waiting to be enjoyed. Turn up the spice with the addition of jalapenos or keep it kid friendly and mild.

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  1. After reading about other PD’ers who had mad this chili, I just had to give it a try. What else I found alluring was the fast Julie mentioned using the chili in her Mexican Pizza recipe. In the past I have not used the liquid from the beans, but stuck to her recipe as written and felt water or veggie broth out of the chili. I was also hoping to make it mild enough my wife and son could also enjoy it. I did however cut down the red pepper flakes down to about ¾ teaspoon. Even that amount seemed to be a bit too strong for my wife. She was willing to give the chili a day to chill and see if the “heat” had decreased.

    I didn’t use a pressure cooker, but did it all on the stove. I did chop the onion, red and orange peppers and saute them a bit before adding the remaining ingredients. About 10 minutes the veggies were soft and I added the tomatoes, beans and spices, stirred and brought to a boil. Once it boiled I turned the heat to low and let the flavors simmer for about 35 minutes.

    In the meantime I had made some jasmine brown rice and cilantro cream. The cilantro cream is Julie’s Sour Cream Dream with a bit of miso paste and clilantro blended together. Once those were done, I dished up a bowl of soup. The chili was spooned over the rice and topped with the cilantro cream and some hot sauce. I stirred the soup and enjoyed. It was wonderful, for a bit of a chilly even in NoCal. I didn’t want to eat much as I had a Mexican Pizza in the oven.

    I appreciate the effort thanks for a great recipe Julie!

  2. this has become a staple in my house. when i first made it i wasnt not into cooked peppers, since i have been on PD i am trying new things and its really good with peppers. the batch tonite has a yellow and and a red bell pepper. the colors and the spices are such a great combination. i make this once a month and freeze it so i can have chili with chips or over pasta or with potato wedges and not yo cheeze sauce. its so fast and easy to have a dish like this.

  3. I have tried many, many veggie chili recipes and this is by far the best. I just tossed all the other recipes. I did add more chili powder and more tomatoes just because I like more liquid and more spice. It is wonderful and will be a staple in my freezer. Loved it!

  4. Another great recipe!! This was my husbands favorite so far it reminded him of the Pasta e Fagioli he would get at Olive Garden minus the meat (giving up meat is the hardest thing he is dealing with right now but I’m hoping with the weight he’ll lose, the lowering of his blood pressure and how much better he is going to be feeling he will accept the fact he does not need to eat animal!). I served it over whole wheat penne pasta and he ate 2 huge bowls for dinner.
    Love how easy this was to put together and how delicious it smelled while it was simmering away on my stove. 🙂

  5. I have loved every recipe I’ve tried on this site but I have to admit this veggie chili is absolutely my most favorite. It is so easy, filling, thick, and sumptuous. You can make it hotter (spicy hot) or not. I’ve made this so many times for company and there is never anything left (and I usually double the recipe). Sometimes I’ve been adventuresome and added other yummy veggies to it depending on my company. I served it once to a large group of people at a church gathering and there wasn’t even a kernel of corn left. I could live on this. I make a huge batch and freeze it in serving sizes. Yum so good. One time I added a can of butter beans and that really hit the spot. Thanks Julie for your creativeness.

  6. I have made this several times now. It’s the best chili recipe I’ve ever used. It’s quick and easy and a definite crowd-pleaser! I doubled the recipe and split the chili into individual portion containers to freeze. I will have chili anytime I want! You MUST make the cornbread muffins to go along with this chili. Yummy!!!

  7. I have made this multiple times now and just love it! Threw everything in the crock pot yesterday morning and had a delicious meal ready for dinner. This recipe makes a ton so it lasts me all week!

    1. Depends how hungry you are? I would say four servings. If you serve it over rice or pasta it will stretch it a bit farther. This recipe is ideal for freezing. I double the batch so that I always have it waiting for me in my freezer.

  8. This was fantastic. What a great meal for the newbie to try. Trying to wean the hubby. He loved it along with your tortilla chips. Put the leftovers in the freezer to see how it holds up. Hubby can’t wait to try it with our brown rice. Keep up the great work!!

  9. making this right now. i woke up alone so more for me. im not a cooked pepper fan so i use a whole bag of frozen organic corn. chili is also great with chunky diced potatoes.

  10. Totally addicted to the bean chili with the homemade tortilla chips. I made a pot for a guy at work and he asked me to make it a double batch next time…lol. Trying the pasta w/pesto recipe next. Vicki O.

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