Vegetarian Chili
Grab a spoon and get ready to dig into a zesty bowl of hearty Vegetarian Chili. When there is snow on the ground and the temperatures are below freezing, there is nothing better to warm you up. This veggie version is low in calories but big on flavor. You can use whatever combination of veggies you like. You will love this meatless meal!
Chili doesn’t have to include meat to be hearty and comforting. Loaded with onions, green peppers, celery, carrots and 3 kinds of beans, this Vegetarian Chili will fill you up and keep you warm on the coldest days. Comfort food in a bowl, this chili is satisfying and flavorful. Adding pasta makes it even more substantial. You’ll want to savor every last bite!
What vegetables can I add to Vegetarian Chili?
- ZUCCHINI– There are only 33 calories in a small zucchini. That makes it a healthy addition to any vegetarian meal.
- MUSHROOMS– These add a meaty texture to the chili and an earthy flavor. Use white button or mini shiitake mushrooms for a great addition to this chili.
- CORN– We love corn in chili, as it gives the soup a sweetness that everyone enjoys. Use canned corn or frozen works just as well.
- BLACK EYED PEAS– They are actually a type of bean, contrary to their name. They add great texture to the chili and are high in fiber. Substitute them in for one of the other beans in the recipe.
- KALE– If you’re looking to add color and vitamins, this is the way to go! Kale is a great hearty addition to any soup or stew.
- SPINACH– It’s loaded with Vitamin C and iron. Spinach wilts and cooks down quickly, so add it t just before serving the chili.
- AVOCADO– Top your bowl of chili with slices of avocado. This adds some creaminess to the bowl and avocado is a good source of healthy fats and vitamins.
Vegetarian Chili Recipe
What’s needed?
- 3 tablespoons of canola oil
- 1 large yellow onion, chopped
- 1 large green pepper, seeded and chopped
- 2 celery stalks with leaves, chopped
- 2 carrots, peeled and shredded
- 1 teaspoon garlic
- 2 tablespoons flour
- 32 ounces crushed tomatoes
- 32 ounces vegetable broth
- 15 ounces blacks beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 15 ounces light red kidney beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup Ditalini pasta (or small pasta of your choice)
How to make Vegetarian Chili?
- Add the canola oil to a large Dutch oven or soup pot over medium heat. Add the onions and green pepper and cook for 5 minutes. Add the celery, shredded carrots, and garlic, stir and cook for another 5 minutes.
- When the vegetables are softened, add the flour and stir to coat. This will make the chili thicker as it simmers. Add tomatoes and chicken broth. Rinse and drain all of the beans and add them to the chili. Add the chopped parsley, salt, black pepper and chili powder. Stir well. Cover and simmer for 30 minutes.
- Remove the lid and add the pasta, if desired. Cook for another 10 minutes until pasta is tender. Recipe makes 6 servings.
You can experiment and add your favorite veggies, like chopped zucchini, kale or spinach. Vegetarian Chili is hearty and satisfying and tastes like summer in a bowl on a very cold day!
Ladle it into bowls and serve this chili hot with a dollop of sour cream, along with buttery crackers and cheese or Mini Cornbread Muffins on the side. This recipe makes 6 servings.
Whether you are a vegetarian or just trying to count your calories, you will love this meatless version of classic chili. Make Vegetarian Chili for your family today!
For more hearty chilis, check out these hearty recipes:
Vegetarian Chili
Ingredients
- 3 tablespoons canola oil
- 1 large yellow onion, chopped
- 1 large green pepper, seeded and chopped
- 2 stalks celery , chopped
- 2 medium carrots, peeled and shredded
- 1 teaspoon garlic, minced
- 2 tablespoons all-purpose flour
- 32 ounces crushed tomatoes
- 32 ounces vegetable stock
- 15 ounces black beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1/4 cup parsley, fresh, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup Ditalini pasta, or small pasta of your choice
Instructions
- Add the canola oil to a large Dutch oven or soup pot over medium heat. Add the onions and green pepper and cook for 5 minutes. Add the celery, shredded carrots, and garlic, stir and cook for another 5 minutes.
- When the vegetables are softened, add the flour and stir to coat. This will make the chili thicker as it simmers. Add tomatoes and chicken broth. Rinse and drain all of the beans and add them to the chili. Add the chopped parsley, salt, black pepper and chili powder. Stir well. Cover and simmer for 30 minutes.
- Remove the lid and add the pasta, if desired. Cook for another 10 minutes until pasta is tender. Recipe makes 6 servings.
Equipment
- 1 large soup pot, or Dutch Oven