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Vegetarian Chili Recipe


vegetarian chili recipe

Vegetarian Chili Recipe

Stephanie Gallagher
This vegetarian chili recipe is a great make-ahead meal. Simply cook as directed, cool completely, then freeze in an airtight container.

Serve this chili with cornbread and a green salad for a healthy, flavorful meal the whole family will enjoy.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10-12 servings


  • 2 Tbsp. canola oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 large zucchini, diced
  • 2 14 oz. cans diced tomatoes with green chilies
  • 1 14 oz. can crushed tomatoes
  • 1 14 oz. can black beans, rinsed and drained
  • 1 14 oz. can kidney beans, rinsed and drained
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. sugar


  1. Heat oil in a large, heavy saucepan or dutch oven over medium heat. Add onions, and cook 1-2 minutes, until softened.

  2. Add diced red pepper, garlic and carrots. Cook another 3-5 minutes. Add zucchini. Cook another 2 minutes or until vegetables are softened.

  3. Add remaining ingredients. Simmer, stirring occasionally, until carrots are fork tender and flavors meld together, about 20 minutes.

  4. Taste and adjust seasonings.

Don't Miss: Top Chili Recipes

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