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Recipe: Soul-Warming Vegetarian Chili

In addition to colder temperatures, most of us associate the month of February with Valentine’s Day. But did you know this cold winter month also houses another holiday of sorts? I’m talking about National Chili Day! It’s celebrated each year on the fourth Thursday in February, making Feb. 25 this year’s big day.

The origin of chili is shrouded in myth, with different historians tracing its roots to Mexico, Spain and even the Canary Islands. More certain is that by the 1920s, chili had become a food sensation in the western United States, and I’m selfishly glad it did. Nothing provides better warmth and comfort on a chilly winter day than a steaming bowl of chili.

A whole host of ingredients have found their way into various chili recipes, but I think you’ll enjoy this stripped down version. It’s perfect both for current cancer patients and those working to prevent cancer. And because I love any excuse to celebrate, I’ll be indulging in a bowl myself.


Soul-Warming Vegetarian Chili


  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, stem ends trimmed, diced (optional)
  • 1 small jalapeno pepper, diced (optional)
  • 2 teaspoons garlic, minced
  • 2 (14.5-oz.) cans organic stewed tomatoes
  • ½ can (15-oz.) organic black beans
  • ½ can (15-oz.) organic kidney beans
  • 1 cup tomato salsa
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper (optional)
  • organic vegetable stock or water


  1. Add all ingredients to a large slow cooker.
  2. Cook on low for 7-8 hours.
  3. Add stock or water as desired for consistency.

What’s the secret ingredient in your favorite chili recipe? Tweet us @Hope4CancerMex or comment on our Facebook page.

(Photo courtesy of RecipesHubs)

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