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

Contest-Winning Vegetarian Chili Recipe

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4.5 31 42
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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: 20 min. Cook: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 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 minced fresh cilantro
  • 1/4 cup minced fresh parsley
  • 2 tablespoons chili powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Nutritional Facts

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.
  2. Stir in remaining ingredients. 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

Reviews for Contest-Winning Vegetarian Chili

AVERAGE RATING
(42)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (4)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 31, 2016

"First time I have made a vegetarian chili and it was AMAZING! I loved it and so did my husband and our new vegetarian foreign exchange student. I made a few adjustments. For the tomatoes I used one diced and one crushed since that is what I had and then added 1 1/2 t. Italian seasoning to it to make up the seasoning. I don't like too hot so I skipped the jalapeno pepper. Other than that I follow the recipe as is. It does make a lot of chili but we look forward to eating it!! :)"

MY REVIEW
Reviewed Feb. 14, 2016

"Really enjoyed this full-flavoured chili! Nice and thick and great with sour cream, cilantro, and cheese on top!"

MY REVIEW
Reviewed Nov. 5, 2015

"My family and I thought this vegetarian chili was out of this world!!! Plan to make it on a regular basis. I may try a version with more jalapenos down the road."

MY REVIEW
Reviewed Aug. 11, 2015

"For anyone who thought it looked too tomato-y, I thought so, too. But don't adjust - once you get everything added and the flavors blended, it's good. I did add less chili and in fact, used chipotle because I like their smoked flavor."

MY REVIEW
Reviewed Jul. 20, 2015

"This was tasty but VERY spicy."

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