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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 (0 saturated fat), 0 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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JLinnGS User ID: 4301775 185706
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!"

cloud44 User ID: 6715336 185701
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."

curvimom User ID: 6802520 183658
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."

sstetzel User ID: 158954 126566
Reviewed Sep. 20, 2012

"The vinegar is just a flavor enhancer."

Genie48 User ID: 5420638 107125
Reviewed Sep. 20, 2012

"I would use black beans to bump upthefiber."

mknuth User ID: 1302723 211123
Reviewed Sep. 20, 2012

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

dlgschultz User ID: 143503 166620
Reviewed Jul. 25, 2011

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

dlgschultz User ID: 143503 185750
Reviewed Feb. 12, 2010

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

IMakeCards User ID: 1284708 107120
Reviewed Oct. 25, 2009

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

babyjimmie User ID: 3789314 166618
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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