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Spicy Vegetable Chili Recipe

Spicy Vegetable Chili Recipe

This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. —Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep: 25 min. Cook: 35 min. YIELD:8 servings


  • 1 medium onion, chopped
  • 1 medium carrot, thinly sliced
  • 1 medium green pepper, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 small zucchini, sliced
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chili powder
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon white wine vinegar
  • Minced fresh cilantro and fat-free sour cream, optional


  • 1. In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer.
  • 2. Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
  • 3. Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 195 calories, 3g fat (trace saturated fat), 0mg cholesterol, 423mg sodium, 35g carbohydrate (11g sugars, 11g fiber), 10g protein Diabetic Exchanges:2 starch, 1 lean meat

Reviews for Spicy Vegetable Chili

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Reviewed Dec. 29, 2012

"This was very good. My husband doesn't like a lot of the ingredients that was in this but I thought I would give it a try anyway. He liked it a lot and said that this was one to make again. I did cut the spice in half like others suggested and it turned out perfect. Thanks so much!"

Reviewed Sep. 20, 2012

"I added a can of baked beans and black beans for reasons I'm not sure of lol but it was yummy."

Reviewed Sep. 20, 2012

"Unless really spicy is what you're after, I would leave out the cumin, decrease chili powder by half. I added a cup of frozen corn and 1 cup of salsa since I didn't have tomato sauce and 1/2 tsp salt."

Reviewed Sep. 20, 2012

"[quote user="mknuth"]

Can anyone tell me what the idea is behind adding the vinegar?
It's just a flavor enhancer. "

Reviewed Sep. 20, 2012

"I would use black beans to bump upthefiber."

Reviewed Sep. 20, 2012

"Can anyone tell me what the idea is behind adding the vinegar?"

Reviewed Jul. 25, 2011

"Great chili, would make again but use a lot less chili powder (1 1/2 Tbsp.)"

Reviewed Feb. 12, 2010

"Loved this recipe, but use a lot less chili powder (1-1 1/2 T)"

Reviewed Oct. 25, 2009

"This is awesome. We added a little leftover roast beef, but it's delicious without meat."

Reviewed Oct. 1, 2009

"This was very good -- chock full of veggies I did use the Rotel diced tomatoes so I omitted the chiles from the recipe. VERY hot. :)"

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