Contest-Winning Vegetarian Chili Recipe

4.5 33 44
Contest-Winning Vegetarian Chili Recipe
Contest-Winning Vegetarian Chili Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Vegetarian Chili Recipe

Read Reviews
4.5 33 44
Publisher Photo
My husband and I try to have at least one meatless meal each week, and this vegetarian chili 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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

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

Directions

In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute.
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

Nutritional Facts

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

Popular Videos

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forContest-Winning Vegetarian Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
beaconeditor User ID: 1732882 282706
Reviewed Jan. 26, 2018

"We loved it. So versatile; use alone or with crackers OR add macaroni for a complete dinner. You can even add rice. It made a lot for 2 but we keep eating and enjoying. Nice to have something so good in the fridge to eat."

MY REVIEW
Tera User ID: 9277337 276136
Reviewed Oct. 10, 2017

"Good, but not really very exciting or chili-like. Tastes like veggie stew with chili powder and cumin. My non vegetarian friends all said it was "interesting" which is code for "not good." Also I wasn't sure if I was supposed to drain the stewed tomatoes before adding them? It didn't say to do it, but I'm kind of wishing I did to thicken it a bit. This makes a TON, so I would also halve the recipe next time. Still on the hunt for a good vegan chili recipe that can appease non-vegetarians."

MY REVIEW
cathy.dean User ID: 1467714 246394
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
HomeChefColleen User ID: 7305751 243769
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
Pianoplayer500 User ID: 8605115 236783
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
sonoranrain User ID: 8481235 231091
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
susanweis User ID: 8455157 229866
Reviewed Jul. 20, 2015

"This was tasty but VERY spicy."

MY REVIEW
thehub60 User ID: 8376363 226367
Reviewed May. 15, 2015

"It was ok nice and spicy but way too tomatoes. Not sure how to change that."

MY REVIEW
wendys49 User ID: 8095053 224618
Reviewed Apr. 10, 2015

"I love this recipe I make it all the time . I double the Zuchinie . Just before serving I cut up a Avacadoe and add it to my bowl of chili. It the perfect finishing touch! . Try it you will be hooked :-)"

MY REVIEW
CookerBee User ID: 1996374 220852
Reviewed Feb. 18, 2015

"This was just average at best to me. I followed the recipe exactly, only cutting it in half. It tasted blandish and didnt have enough liquid. I ended up adding a cup of water. By then the texture was way off and even more bland. I really had to doctor this up after that. I have made a lot of vegetarian chilis and was surprised this one just wasnt so flavorful, made as is, as others I have made. I actually like all of the ingredients in it. They just didnt come together so well as a chili."

Loading Image