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Grape-Nuts Cereal Spicy Vegetarian Chili

Prep Time: 10 minutes



  • 2 tablespoons olive oil
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 1 cup green bell pepper chopped
  • 3 cloves garlic minced
  • 2 chipotle peppers* finely chopped
  • 1 can (28 ounces) fire roasted diced tomatoes
  • 1 can (15 ounces) black beans
  • 1 can (15 ounces) cannellini beans
  • 2 cups vegetable broth
  • ½ cup Grape-Nuts® cereal
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon dried thyme leaves
  • ¼ to ½ teaspoon red pepper flakes*
  • Freshly ground black pepper to taste

Optional toppings


  • Heat the oil in a large Dutch oven over medium high heat; add celery, onion and bell pepper. Cook, stirring vegetables until softened, about 3 minutes. Add garlic; cook, stirring for one minute.
  • Stir in chipotle peppers, tomatoes, black and cannellini beans, vegetable broth, Grape-Nuts cereal, chili powder, cumin, oregano, salt, thyme, red pepper flakes and black pepper to taste.
  • Heat to a boil over medium-high heat; lower heat to a simmer. Cover; cook, stirring occasionally, 20 minutes.
  • *Note: If you prefer a spicier chili, keep the seeds inside the chipotle peppers and use ½ teaspoon red pepper flakes. If you prefer a milder version, remove the seeds from the chipotle peppers before adding them to the chili and use only ¼ teaspoon red pepper flakes.