Spicy Vegetable Chili
A hearty and spicy vegetable chili packed with beans and vegetables, perfect for comforting, flavorful meals that suit vegetarians and chili lovers alike.
Ingredients
- 1 can (10 3/4 oz) tomato soup ⓘ
- 1 can (10 3/4 oz) cream of onion soup ⓘ
- 2 cans water ⓘ
- 1 tbsp chili powder ⓘ
- 1/2 tsp dried thyme leaves, crushed ⓘ
- 1/8 tsp pepper ⓘ
- 2 small zucchini, coarsely chopped ⓘ
- 2 medium carrots, coarsely chopped
- 1 can chickpeas, rinsed and drained ⓘ
- 1 can black beans, rinsed and drained ⓘ
Instructions
- In a large saucepan, mix the tomato soup, cream of onion soup, water, chili powder, dried thyme leaves, pepper, zucchini, carrots, chickpeas, and black beans.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low.
- Simmer for 40 minutes, stirring occasionally.
- Optional: Garnish with shredded Cheddar cheese and fresh parsley before serving.
Tips & Substitutions
For added richness, consider stirring in a tablespoon of olive oil or a splash of vinegar for brightness. You can substitute the chickpeas and black beans with any canned beans you have on hand, such as kidney or pinto beans. If you prefer a spicier kick, add diced jalapeños or a few dashes of hot sauce. This chili can also be made vegetarian by ensuring all ingredients are plant-based.
Serving Suggestions
Serve the spicy vegetable chili with a side of crusty bread or over a bed of rice for a hearty meal. It pairs beautifully with shredded Cheddar cheese and fresh parsley for garnish. For a complete dinner, consider serving it alongside a light salad, such as Garden Fresh Macaroni Salad, to balance the flavors. This dish also makes a great filling for burritos or as a topping for baked potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave individual servings in a microwave-safe bowl, covering it loosely to allow steam to escape. If the chili thickens, add a splash of water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Vegetable Chili contains roughly 858 calories, with 39g protein, 175g carbohydrates, and 8g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (310% of the Daily Value), and dietary fiber (199% of the Daily Value). Note that it is relatively high in sodium, at 806mg per serving (35% 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?
Absolutely! This chili can be made a day or two in advance, as the flavors deepen and improve over time. Just let it cool completely before storing it in the refrigerator. When you're ready to serve, reheat it gently on the stove or in the microwave, adding a little water if needed to adjust the consistency.
Is this chili suitable for freezing?
Yes, this chili freezes well! Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm it on the stove or in the microwave, stirring occasionally until heated through.
What can I add to make it heartier?
To make the chili heartier, you can add cooked quinoa, corn, or even diced potatoes. These additions will provide more texture and substance. If you like a smoky flavor, consider adding some smoked paprika or chipotle in adobo sauce. This dish is very versatile and can be adjusted to your preferences!
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).