Vegetarian Chili

Vegetarian recipes don’t have to be boring. If you’re into healthy eating, or simply on a diet, omitting the ground beef makes a huge difference in the fat content. This easy vegetarian chili recipe is full of flavor and perfect for a big party. It makes great use of high-fiber foods such as kidney beans, which have 8 grams of protein and 6 grams of fiber in just 1/2 cup. Kidney beans have been known to boost brain function and are a great addition to a diabetic diet.

Vegetarian Chili

Serving Size: 6-8


  • 1/4 cup olive oil
  • 1 1/2 white onions, chopped
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 cloves garlic, minced
  • 1 green zucchini, chopped
  • 1 yellow squash, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 28 ounces organic crushed tomatoes
  • 5 plum or Roma tomatoes, diced
  • 30 ounces garbanzo beans, cooked and drained
  • 30 ounces kidney beans, cooked and drained
  • 1 small bunch Italian flat-leaf parsley, chopped
  • Juice from 1/2 lime
  • Sour cream, grated cheddar cheese and hot sauce (for serving)


  1. Dice and chop all of your ingredients and have them ready to go.
  2. Preheat large pot over medium-high heat. Add olive oil to the pot.
  3. Heat and add onion, bell pepper, garlic, zucchini and squash. Stir and saute.
  4. Add chili powder, cumin, basil, oregano and stir.
  5. Add crushed tomatoes, fresh chopped tomatoes, followed by your garbanzo and kidney beans. Stir, then add the chopped parsley and lime juice.
  6. Cover and simmer for 1 hour. Season to taste with salt and pepper.
  7. 7. When ready to serve, place into bowls and garnish with sour cream, grated cheddar cheese and hot sauce.
  8. Tip: To make this a crock pot vegetarian chili , saute your vegetables and then add all of the ingredients to your crockpot. Cook on low for about 4 hours, or until ready to serve. If you still want a meaty texture, try adding a taco-flavored soy product such as Soyrizo.

Recipe from Jason Hill /