Fridge Clearing Veggie Chili
Prep time
Cook time
Total time
This recipe is really flexible. You can use whatever veggies you have in the fridge, and serve it with your favourite toppings. My kids love it with lots of sour cream, chopped avocado and grated cheddar. I expect that you could make this in the slow cooker, although you would have to reduce the liquid quite a bit. It doesn't take much time on the stove, so I prefer to do it that way. You can absolutely make this in advance, and I highly recommend that in fact, because it tastes even better on day 2 and 3. It freezes well, too.
Serves: 6-8
  • 2 tablespoons cooking oil (I use avocado oil, but any veg oil will work)
  • 1 large onion, minced
  • 4 cloves garlic, crushed
  • 4-6 cups chopped vegetables (e.g. carrots, celery, zucchini, mushrooms, sweet potatoes, butternut squash, peppers)
  • 3 tablespoons chili powder (the Mexican mixed stuff, not ground chilis)
  • 2 teaspoons ground cumin
  • 1 large (28 oz / 796 mL) can crushed tomatoes
  • 3 cups "booster liquid" (see note below)
  • 2 small (14 oz / 398 mL) cans beans (e.g. black beans, chick peas, kidney beans or pinto beans), drained and rinsed
  • 1 cup frozen corn (optional)
  • 1 can sliced black olives, drained and rinsed (optional)
  1. Heat the cooking oil in a large pot or dutch oven set over medium heat.
  2. Add the onions and sautee for a few minutes or until they soften.
  3. Add the garlic and vegetables and cook, stirring regularly, until they begin to soften.
  4. Stir in the chili powder and cumin. When you can smell the spices, add the tomatoes and "booster liquid". Bring to a boil and then reduce the temperature to low and simmer until the vegetables are tender.
  5. Add the beans and the corn and olives (if using) and cook until they are heated through.
  6. Serve over quinoa, rice or baked potatoes with your toppings of choice (such as sour cream, grated cheese, chopped avocado and green onion).
Use one of the following as your "booster liquid": 1 cup beer/2 cups water, 1 cup red wine/2 cups water, 3 cups veg or chicken stock, 1 tablespoon miso paste/3 cups water.
Recipe by (Cooking for) Kiwi & Bean at