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Comfort Food Friday: Easy recipe for vegetarian chili

Who says you can't have chili when it's 50 degrees out?

CLEVELAND — Who says you can't have chili when it's 50 degrees out? To make it even lighter, the Cleveland Central Kitchen is whipping up a batch with no meat. So no matter the weather (although we know how much it changes!) this is a recipe you can enjoy any time.

Here's how to make it:


  • Peppers: 2 cups
  • Celery: 1 cup
  • Carrots: 1 cup
  • Mushrooms: 1 cup
  • Onion: 1 medium
  • Garlic: 2 tbsps
  • Tomatoes: ⅓ can
  • Chipotle pepper paste: 1 tsp
  • Kidney beans: 1 can
  • Black beans: 1 can
  • Salt to taste
  • Cumin: 1 tbsp
  • Red Pepper: 1 tbsp
  • 1: tbsp
  • Pope’s Bloody Mary Mix: 1 cup
  • Killik’s Hot Sauce: to taste
  • Firehouse Pineapple Habanero Salsa: 1 tbsp

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  1. Heat the oil
  2. Add the onions and spices | Sautee 3 minutes
  3. Add carrots and celery | Sautee 3 minutes
  4. Add peppers and mushrooms | Sautee 3 minutes
  5. Add garlic, tomatoes and chipotle pepper paste

To get any of the above ingredients, visit the Central Kitchen's Love Local Collective site.


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