Contest-Winning Vegetarian Chili
Total TimePrep: 20 min. Cook: 40 min.
- 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
- In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute.
- Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Vegetarian Chili Tips
Can I use fresh and frozen vegetables in this recipe?You can certainly start with a bag of frozen mixed pepper and onion, however, you'll want to saute the frozen vegetables for about 5 minutes longer than you would fresh. This extra cook time allows the vegetables to thaw and the flavor to develop. Learn more about the food you should always buy frozen.
What add-ons can you put in vegetarian chili?There are many ways you can make this recipe your own. Try incorporating spices like smoked paprika into the mix or add grains like quinoa and rice. Extra vegetables like squash or kale would work well, too. If you're looking for a thicker chili, you can add in one of our favorite chili thickening ingredients like a cup of beans, masa harina, or tortilla chips. Too thick? You can thin your chili by adding water or tomato sauce. The more liquid you add, the thinner the chili will become.
How do I serve vegetarian chili?While this chili recipe is fine on its own, consider ladling it over a bed of quinoa, noodles, zoodles or couscous. We also recommend adding a few toppings like a dollop of sour cream, avocado slices, shredded cheddar cheese and extra cilantro.
How long does vegetarian chili last in the fridge?Vegetarian chili lasts up to 4 days in the fridge. If you want to enjoy it for longer, you can freeze vegetarian chili, too. It can last in the freezer between 4-6 months in a freezer container.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 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.
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.
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.
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!! :)
Feb 14, 2016
Really enjoyed this full-flavoured chili! Nice and thick and great with sour cream, cilantro, and cheese on top!
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.
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.
Jul 20, 2015
This was tasty but VERY spicy.
May 15, 2015
It was ok nice and spicy but way too tomatoes. Not sure how to change that.
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 :-)
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.