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Vegetarian Chili

Make One Get One

It's all about creating one dish and turning the leftovers into something new!

There's nothing like a hearty chili to keep you warm and cozy during the winter months. This Vegetarian Chili will work double time for you when you save leftovers for Chili Cornbread Casserole.

Get started!


3 tablespoons Land O Lakes® Butter

2 medium (1 cup) carrots, chopped

1 medium (1 cup) onion, chopped

1/2 cup chopped red bell pepper

1 tablespoon chipotle chile peppers in adobo sauce, finely chopped

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon kosher salt

2 cups thick-and-chunky salsa

2 cups water

1 (15-ounce) can black beans, undrained

1 (15-ounce) can chili beans, undrained

1 (15-ounce) can pinto beans, undrained

1 (15-ounce) can vegetarian refried beans

1 cup corn, thawed if frozen


Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese

Sour cream, chopped green onions, hot pepper sauce, chopped fresh cilantro, for topping as desired

How to make

  1. STEP 1

    Melt butter in large Dutch oven over medium heat. Add carrots, onion and bell pepper. Cook, stirring occasionally, 7-10 minutes or until vegetables soften and begin to brown.

  2. STEP 2

    Add chipotles, chili powder, cumin, garlic powder and salt; stir to coat vegetables. Cook 1 minute, stirring occasionally. Stir in salsa and water. Stir in all beans and corn.

  3. STEP 3

    Reduce heat to low. Cover; simmer, stirring occasionally and being sure to reach edge and bottom of pan to avoid any scorching, 15 minutes. Serve hot with shredded cheese and other desired garnishes.

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