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Vegetarian Chili

Two Stars Guiding Stars
  • Servings:

    4 (606 g) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    180 minutes


Even if you're usually a meat-lover, this vegetarian chili will leave you satisfied and looking forward to leftovers. Pair it with a salad or cornbread or enjoy it on its own for a meal that will warm you on a cold day.
2 Tbsp. olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 bell peppers, chopped
3 garlic cloves, finely chopped
3 Tbsp. finely chopped chipotle peppers in adobo sauce
1 Tbsp. oregano
2 tsp. cumin
1 Tbsp. chili powder
1 1/2 tsp. salt
1 (28 oz.) can diced tomatoes, undrained
4 cups water
1 cup corn
3 cups canned red kidney beans, drained
1 1/2 cups canned black beans, drained
Vegetarian Chili


1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers, and garlic. Cook until vegetables are soft (10-12 minutes).
2. Stir in chipotles, oregano, cumin, chili powder, salt, tomatoes, and water. Turn heat to low and simmer until flavors are well combined (40-45 minutes).
3. Stir in corn and beans. Simmer until beans are hot and have had a chance to soak up the flavors (20-30 minutes).


Nutritional Facts
Servings 4 (606 g)
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 79 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 1 g (7%)
Cholesterol 0 mg (0%)
Sodium 1939 mg (81%)
Total Carbohydrates 64 g (21%)
Dietary Fiber 19 g (77%)
Protein 19 g (32%)
Vitamin A n/a
Vitamin C 91 mg (101%)
Calcium 174 mg (13%)
Iron 6 mg (34%)