Mama Living Abroad

“Dump” Vegetarian Chili

chili in a bowl

When the days are shorter, and the temperatures are lower, it is time for chili. I call it the “dump chili” because the beans are literally “dumped” into the pot. Feel free to use and to change to any beans that you like.

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chili in a bowl

“Dump” Vegetarian Chili

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  • 1-2 tablespoons (15-30 ml) olive oil
  • 5-6 garlic cloves chopped or crushed
  • 1 large onion chopped
  • 3 carrots peeled and chopped
  • 2 zucchinis chopped
  • *Optional* 1-2 jalapeños seeded (or not seeded for a spicy chili)
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 4 cups 33 oz /1 liter vegetable broth homemade or bought
  • 1 can 8-12 oz tomato sauce plain
  • 2 cans 14 oz each diced tomatoes
  • 1-2 cans black beans
  • 1-2 cans lima beans
  • 1 can chili beans
  • 1 can kidney beans
  • *optional* 1 can of corn


  • In a large pot, heat the oil over medium heat. Add the garlic, onion, carrots, zucchinis, and jalapeños (optional), then cook for about 5-7 minutes, stirring occasionally, until starting to soften.
  • Add the paprika, sugar, salt, and pepper. Stir and cook for a few more minutes.
  • Pour in the broth, tomato sauce, and diced tomatoes. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  • Open and strain all the bean cans.
  • Add the beans, stir, then cover and simmer for 30 more minutes.
  • Taste and adjust seasonings *optional* stir in a can of corn.
  • Serve warm with a side of rice or corn tortillas.


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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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