Bring the Flavor Home: SEEDS Fall Fest Vegetarian Chili
The air at our SEEDS Fall Fest fills with the smell of spices, simmering vegetables that draws people to our signature vegetarian chili. Whether you enjoyed the taste while at our festival , or you're someone who missed out on it this year, you're in luck: we're sharing the exact recipe that makes our chili such a crowd favorite.
This hearty vegetarian chili is packed with colorful vegetables, three kinds of beans, and bold spices, perfect for feeding a crowd. In fact, this recipe makes enough for 24 servings, making it ideal for potlucks, family gatherings, or big-batch meal prep. But don’t worry: it’s easy to cut in half if you’re serving a smaller group.
So roll up your sleeves, grab your biggest pot, and let’s bring a little Fall Fest flavor into your own kitchen.
Ingredients
8 tablespoons extra virgin olive oil
4 cups chopped carrots
4 cups chopped red bell peppers
4 cups chopped green bell peppers
4 cups chopped onions
8 garlic cloves, minced
4 green chili peppers, finely chopped (adjust to taste)
4 tablespoons ground ancho chili powder
4 tablespoons ground cumin
4 (28-ounce) cans crushed tomatoes
4 (16-ounce) cans pinto beans, rinsed and drained
4 (16-ounce) cans cannellini beans, rinsed and drained
4 (16-ounce) cans black beans, rinsed and drained
2 (8-ounce) cans tomato paste
Salt and black pepper to taste
Instructions In a large pot, heat the olive oil over medium heat. Add the carrots, onions, red bell peppers, and green bell peppers. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and chopped green chilies. Let them cook for another 2–3 minutes, just until fragrant. Add the ancho chili powder and ground cumin. Stir well, letting the spices toast with the vegetables for a minute or two. This step builds a rich, layered flavor. Add the crushed tomatoes, tomato paste, and all the rinsed beans. Stir until everything is fully combined and evenly mixed. Bring the chili to a gentle simmer. Reduce heat and cook uncovered for 30–40 minutes, stirring occasionally. The chili should thicken, and the flavors will deepen the longer it simmers. Before serving, add salt and black pepper to taste.