Rob’s Almost World-Famous Veggie Chili


Not much makes me happier than having my husband take over some of the weekend cooking. We all love his veggie chili!


Time to cook 45 minutes, makes 6–8 servings


  • 1 onion, diced

  • 5 cloves garlic, minced

  • 1 box vegetable stock

  • 1 yellow pepper, chopped

  • 1 tsp. chili powder

  • 1 tsp. cumin

  • kosher salt, ground pepper to taste

  • 2 cans chick peas

  • 2 cans diced tomatoes

  • 2 cans pinto beans

  • 2 carrots, peeled and chopped

  • Optional: Cornbread (I make it using Bob's Red Mill cornmeal, following the recipe on the bag)

  • Toppings/garnish: Cheese, sour cream, and cilantro


  1. Sauté onion and pepper in a tablespoon of the broth about 5 minutes. Add garlic and sauté a minute more. Add spices and stir until fragrant.

  2. Add the other ingredients. Simmer for 45 minutes, until the flavor comes together.

  3. Serve with cornbread.