Rob’s Almost World-Famous Veggie Chili

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.