VEGETARIAN CHILI LOADED WITH FRESH VEGETABLES AND A VARIETY OF BEANS! AN EASY VEGETABLE CHILI RECIPE THAT’S FULL OF FLAVOR!
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.41 stars (20 reviews)
Keywords
chili, how to make, vegetables
Ingredients
2 tablespoons olive oil or butter
1 cup onions (diced)
1 large green bell pepper (chopped)
1/2 cup celery (diced)
2 zucchini (diced)
1 cup frozen sweet corn
1/2 cup frozen sweet peas
1 14.5 oz can fire-roasted tomatoes
1 10 oz can Rotel tomatoes
1 15. oz can Tomato sauce
13.4 oz black beans (drained and rinsed)
13.4 oz garbanzo beans (drained and rinsed)
13.4 oz kidney beans (drained and rinsed)
SPICES
3 tablespoons chili powder
2 teaspoon ground cumin
1 teaspoons smoked paprika
1-2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon oregano
1 tablespoon cilantro (optional)
1-2 tablespoons parsley
2 teaspoons thyme
1 tablespoon basil
cayenne pepper (enough to reach desired heat)
seasoning salt (if needed)
Categories
Dinner
Main
Soup
Cuisine
American
southern
Steps
Heat oil in a large pot over medium heat.
Add in onions, bell peppers, and celery.
Cook until celery is slightly tender to the bite.
Add in remaining vegetables including the tomatoes.
Stir in the tomato sauce.
Simmer gently until zucchini is tender to the bite.
Add in the beans and continue simmering until beans are heated.
Add in all of the spices, being sure to stir them in well.
Taste the chili and add in enough cayenne pepper to reach desired heat.
Adjust the spices to your liking but keep in mind the flavors will increase once it sits overnight.
Season with salt if needed.
Serve hot and top with sour cream, cheese and chives if desired.
Reviews
Lynette Wells-Beckles on 2023-03-24 (5 stars): Great recipe! Family devoured it!
Thank you
Tijuana on 2022-02-27 (5 stars): Omg! I made this today and it was fantastic. It was absolutely delicious and flavorful.
Thank you for sharing!
Elle on 2019-12-15 (5 stars): This was excellent! Another fantastic recipe. We ate this with some morning star chorizo style soy crumbles a side of skillet cornbread from this site (the one with cheddar, jalapeños and green onion). It was fabulous!!!!!
Rani on 2018-02-20 (5 stars): I love this vegetarian chilli recipe, made 2-3 times my family loves it so delicious...thanks for sharing
Shronda on 2018-01-17 (5 stars): Can this be made in a large portion and stored in the freezer? If so, how long would you recommend to store? Thank you for your time and consideration
Felicia Person on 2017-01-22 (5 stars): Very good recipe! I was concerned about the oregano but the chili is delicious! Thank you!
Crystal on 2017-01-15 (5 stars): My family loved this chilli . I already made it more than once. Thank you so much diva.
Deidra on 2017-01-10 (5 stars): Easy to make and so flavorful! Highly recommend!
Mike Mathis on 2017-01-08 (5 stars): Going to try this with my mother in law. Wish me luck!
