Classic Chili {vegetarian option}

Classic Chili {vegetarian option}

  • Author: Fork in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6-8
  • Category: Dinner


This Classic Chili recipe can be made with or without meat and uses creamy tomato soup for a twist!


  • 1 Tablespoon butter
  • 1 medium yellow onion, diced
  • 1 – 2 Tablespoons jalapeno pepper, seeds removed and finely diced
  • 2 garlic cloves, minced
  • 1.5 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1 pound ground beef (optional)
  • 2 15-ounce cans kidney beans, rinsed and drained
  • 1 15-ounce can black beans (add an additional can if omitting meat), rinsed and drained
  • 1 15-ounce can diced tomatoes
  • 1 32-ounce box of tomato soup (I use ready-to-go creamy)
  • Salt to taste


  1. Melt butter (or heat oil if you prefer) over medium-high heat in large stock pot. Saute onion and jalapeno until soft, about 3-4 minutes. Add garlic and saute an additional 1-2 minutes.
  2. Stir in chili powder, cumin, and cayenne pepper.
  3. If using meat, add to pot and brown.
  4. Add beans, diced tomatoes, and tomato soup. Add salt to taste.
  5. Bring to a boil and then reduce heat and simmer for 30 minutes.
  6. Serve with cheese, sour cream, or jalapeno slices.


This chili has a little kick to it with the amount of spices and jalapeƱos; I add about 2 Tablespoons of the diced jalapeƱos, but if you want it less spicy, I’d lean towards 1 Tablespoon.

If using a condensed tomato soup, add water until your desired consistency is reached.