I've tried lots of vegetarian chili recipes, but this one, which uses three kinds of beans, is the easiest and best.
Feel free to switch out the vegetables in this chili recipe, based on whatever you have in your fridge. You can also use just one or two kinds of beans. I've made this several times as just a black bean chili, and it tastes wonderful.
The recipe works great as a crockpot chili, too. Just dump everything in, turn it on low and come back 8-10 hours later for a delightful treat! And if you're in the market for a great chili-making pot, check out my article on shopping for dutch ovens for my top recommendation.
Vegetarian Chili
- 1 Tbsp. olive oil
- 1/2 cup diced onion
- 3 cloves garlic, mined
- 1 green pepper, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup diced zucchini
- 1/4 cup red wine (optional)
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can pinto beans, rinsed and drained
- 1 15 oz. can white beans (cannellini), rinsed and drained
- 2 cups your favorite salsa (homemade or from a jar)
- 2 Tbsp. chili powder
In a large pot or dutch oven, saute onion and garlic in olive oil over medium heat 3-4 minutes. Add peppers and cook until softened, about 3-5 minutes more. Add remaining ingredients. Bring to a boil, then reduce heat. Simmer 20-30 minutes or until flavors combine and chili is thick.
Serves 10
Per serving: 196 calories, 2 g fat, 0 mg cholesterol, 33 g carbohydrate, 9 g fiber, 11 g protein, 24% Vitamin A, 143% Vitamin C, 8% calcium, 18% iron
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