Vegetarian Vegetable Chili

Vegetable Chili

This chili is jam packed with nutritious veggies and it's so good no one will even miss the meat! It's perfectly hearty and healthy and it's a dinner you can feel great about eating! I'd even say it's a recipe worthy of the recipe book.  

Course: Soup
Cuisine: American
Keyword: vegetarian chili
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 7
Calories: 289 kcal
Author: Jaclyn


  • 2 Tbsp olive oil
  • 2 bell peppers, cored and diced (3 cups. Preferably 1 red 1 green)
  • 1 medium yellow onion, diced (1 1/2 cups)
  • 2 medium carrots, peeled and diced (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 2 (14.5 oz.) cans petite diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can vegetable broth, then more to thin if desired
  • 2 Tbsp chili powder (mild)
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper
  • 2 small zucchini, ends trimmed, chopped (1 1/2 cups)
  • 1 1/2 cups frozen corn
  • 1 (14.5 oz.) can dark red kidney beans, drained and rinsed
  • 1 (14.5 oz.) can black beans, drained and rinsed
  • Desired toppings (i.e. cheese, avocado, red onion, sour cream, cilantro) (optional)


  1. Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes. 

  2. Add garlic and saute 2 minutes longer. Stir in tomatoes, tomato sauce, broth, chili powder, cumin, coriander, cayenne pepper, and season with salt and pepper to taste. 

  3. Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 10 minutes. 

  4. Stir in zucchini, simmer 10 minutes longer. Stir in corn, kidney beans and black beans and heat through, about 2 minutes longer. 

  5. Thin with more broth, up to 1 cup as desired. Serve warm with toppings of your choice.

  6. Recipe source: Cooking Classy