Vegetable Lovers' Chili
A hearty vegetable chili packed with flavors from tomatoes, beans, and spices, perfect for vegetarians and chili lovers seeking a robust, satisfying meal.
Ingredients
- 2 c. chopped celery ⓘ
- 2 c. chopped carrot ⓘ
- 1 1/2 c. chopped onion ⓘ
- 3 cloves garlic, minced ⓘ
- 2 (28 oz.) cans tomatoes, cut up ⓘ
- 2 (16 oz.) cans red kidney beans, drained and rinsed ⓘ
- 1/2 c. raisins ⓘ
- 1/4 c. red wine vinegar ⓘ
- 1 Tbsp. chili powder ⓘ
- 1 Tbsp. snipped parsley ⓘ
- 2 tsp. salt ⓘ
- 1 1/2 tsp. dried basil, crushed ⓘ
- 1 1/2 tsp. dried oregano, crushed ⓘ
- 1 1/2 tsp. ground cumin ⓘ
- 1 tsp. ground allspice ⓘ
- 1/4 tsp. pepper ⓘ
- 1/4 tsp. bottled hot pepper sauce ⓘ
- 1 bay leaf ⓘ
- 1 c. shredded cheese (4 oz.) ⓘ
Instructions
- In a 4 1/2-quart Dutch oven, combine all ingredients except cheese.
- Bring to boiling; reduce heat and simmer, covered, for 2 hours or until chili reaches desired consistency.
- Remove bay leaf.
- Serve each portion topped with about 2 tablespoons shredded cheese.
Tips & Substitutions
For a heartier chili, consider adding chopped bell peppers or zucchini. If you want extra heat, include diced jalapeños or additional hot pepper sauce. Swap out kidney beans for black beans or pinto beans if desired. Fresh herbs can enhance the flavor, so feel free to substitute dried basil and oregano with fresh versions when available.
Serving Suggestions
This chili pairs beautifully with a side of cornbread or over rice for a filling meal. Top each serving with shredded cheese and a sprinkle of fresh parsley. For a refreshing contrast, serve with a side salad, such as Grandma Bonnie'S Potato Salad, or some Elegant Green Beans to balance the hearty chili.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave, but be sure to cover the container to prevent splatters.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Lovers' Chili contains roughly 353 calories, with 15g protein, 65g carbohydrates, and 7g fat. It is an excellent source of iron (92% of the Daily Value), dietary fiber (77% of the Daily Value), and vitamin C (42% of the Daily Value). Note that it is relatively high in sodium, at 1357mg per serving (59% 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 tastes even better the next day as the flavors meld together. Prepare it a day ahead, let it cool completely, and store it in the refrigerator. Reheat it gently before serving to enjoy the enhanced taste.
Is this chili suitable for freezing?
Yes, this Vegetable Lovers' Chili freezes well. Allow it to cool, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating to enjoy later.
What can I serve with this chili?
Consider pairing this chili with crusty bread or corn muffins for a comforting meal. You might also serve it with toppings like sour cream, diced avocado, or jalapeños. A fresh green salad is a great option to add some crunch and balance.
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).