All-Vegetable Chili
A hearty all-vegetable chili packed with fresh flavors, beans, and a touch of cheese, perfect for a satisfying vegetarian meal or casual gathering.
Ingredients
- 2 Tbsp. salad oil ⓘ
- 2 medium celery stalks, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium green pepper ⓘ
- 1 (28 oz.) can tomatoes ⓘ
- 1 (15 1/4 to 19 oz.) can red kidney beans ⓘ
- 1 (16 to 19 oz.) can pinto beans ⓘ
- 1 (4 oz.) can chopped green chilies ⓘ
- 2 small zucchini, diced ⓘ
- 1 large carrot, coarsely shredded ⓘ
- 1/2 tsp. dried oregano leaves ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. crushed red pepper ⓘ
- 1 c. shredded Cheddar cheese
Instructions
- In a 5-quart Dutch oven, over medium heat, cook salad oil, celery, onion, and green pepper until tender, stirring occasionally.
- Turn heat to high.
- Stir in tomatoes with their liquid, undrained kidney beans, pinto beans, green chilies, zucchini, carrot, oregano, salt, and crushed red pepper until boiling.
- Reduce heat to medium; cover and cook for 15 minutes, stirring occasionally.
- To serve, ladle chili into bowls and top with shredded Cheddar cheese.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of chili powder or cumin to the sautéed vegetables. You can substitute black beans for the pinto beans or use fresh tomatoes instead of canned if they're in season. Fresh corn or bell peppers can also enhance the dish. If you want a thicker chili, let it simmer uncovered for a bit longer.
Serving Suggestions
Serve the chili with a dollop of sour cream or avocado slices for added creaminess. It pairs beautifully with Chewy Candy Bars for dessert or offers a hearty side of Less Work Mashed Potatoes. Fresh cornbread or tortilla chips make excellent accompaniments as well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth to loosen it if necessary. It can also be reheated in the microwave for 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of All-Vegetable Chili contains roughly 415 calories, with 11g protein, 37g carbohydrates, and 28g fat. It is an excellent source of iron (49% of the Daily Value), vitamin C (49% of the Daily Value), and dietary fiber (44% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1901mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Yes, this chili actually tastes better the next day as the flavors meld together. You can prepare it a day or two in advance and store it in the refrigerator. Just reheat before serving, adding a bit of liquid if it has thickened.
Is there a way to make this chili spicier?
Absolutely! You can increase the amount of crushed red pepper or add fresh jalapeños during the cooking process. For an extra kick, consider including a dash of hot sauce or a sprinkle of cayenne pepper when serving.
Can I freeze this chili?
Yes, this chili freezes quite well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).