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Contest-Winning Vegetarian Chili Recipe
Contest-Winning Vegetarian Chili Recipe photo by Taste of Home

Contest-Winning Vegetarian Chili Recipe

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My husband and I try to have at least one vegetarian meal each week, and this is one of our favorites. The recipe makes a large pot of chili that's chock-full of color and flavor. Once the chopping is done, it's quick to cook. —Marilyn Barilleaux Bothell, Washington
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 16 servings

Ingredients

  • 4 medium zucchini, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) Italian stewed tomatoes, cut up
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup each minced fresh cilantro and parsley
  • 2 tablespoons chili powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Nutritional Facts

One serving (1 cup) equals 131 calories, 4 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 18 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally. Yield: 16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Vegetarian Chili in Taste of Home February/March 2001, p27

Nutritional Facts

One serving (1 cup) equals 131 calories, 4 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 18 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Contest-Winning Vegetarian Chili

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 23, 2015

"Really good!!! The only mistake I made was not putting in the full jalapeno. My husband is not a spicy-fan so I put in half... definitely should have put in the whole thing! With the chili powder and half the jal, it was spicy but not overwhelming in the slightest. The whole jal would have been fine. :) But other than that, the recipe was so good! Oh, I added a can of chick peas because I love them! :)"

MY REVIEW
Reviewed Jan. 11, 2015

"This is my first time making a veggie chilli. I took it to school and shared it with my classmates. It was a huge hit. I had no idea it would have turned out so well, but the chilli was simply amazing. I tweeked it just a smidge but wow phenomenal !!!!"

MY REVIEW
Reviewed Jan. 8, 2015

"Everyone in the family loved this. Very hearty dish. I served over brown rice and left out jalapenos b/c my kids don't like spicy. Great recipe."

MY REVIEW
Reviewed Jan. 5, 2015

"I didn't have any Italian stewed tomatoes, so I substituted it with Italian stewed zucchini and extra tomato sauce (I was bummed that I didn't have any regular tomatoes, either. :(...)

To add a little more kick, I added about 1/2 teaspoon of paprika. I also doubled the amount of beans and added some chopped mushrooms.
I liked the outcome, even though there were plenty of deviations from the original recipe. I served these with tortilla chips, eh. I'd make it again."

MY REVIEW
Reviewed Dec. 25, 2014

"Made this for the first time for a Christmas Eve gathering, and it was quite a hit. Very tasty -- and (the main thing!) easy to make. You can make it ahead of time and reheat -- the flavors blend and intensify, so be careful if you're including jalapenos (I left them out and it was still plenty spicy). I only needed five servings, but knew they would be rather large servings. I cut the recipe in half, and that worked very nicely. If you leave out the jalapenos as I did, the chili is still very spicy, but not HOT. I put Tabasco on the serving table in case anyone wanted to hot it up. Definitely something I'll make again."

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