Veggie Chili
A hearty and flavorful veggie chili packed with colorful vegetables, beans, and lean meats. Perfect for a comforting family meal or potluck, it offers a balanced mix of spices and textures. Slow-cooked to perfection, this dish is ideal for vegetarians and meat-lovers alike seeking a nutritious, satisfying option.
Ingredients
- 2 cans Ro-Tel ⓘ
- 2 (16 oz.) cans tomatoes ⓘ
- 2 small cans tomato paste ⓘ
- 1/2 package taco seasoning ⓘ
- 2 Tbsp. chili powder ⓘ
- 2 tsp. sugar substitute ⓘ
- 1 Tbsp. parsley ⓘ
- 1/2 tsp. cloves ⓘ
- 1 can Great Northern beans ⓘ
- 1 can pinto beans ⓘ
- 1 can kidney or red beans ⓘ
- 1 lb. ground turkey
- 1 lb. ground round ⓘ
- 1 lb. turkey sausage
- 2 to 3 cloves garlic ⓘ
- 4 green onions ⓘ
- 1 small yellow onion ⓘ
- 4 carrots ⓘ
Instructions
- Chop coarsely all vegetables and steam until just tender.
- Saute garlic and onions in a sprayed skillet until clear.
- Remove and brown all meats.
- Place all ingredients into a covered roaster and stir.
- Bake at 250°F for 4 to 5 hours, or use a crock-pot on low for 8 to 10 hours.
Tips & Substitutions
For a heartier chili, consider adding diced bell peppers or zucchini to the vegetable mix. You can substitute ground turkey with lean ground beef or a plant-based meat alternative for a vegetarian option. Adjust the chili powder to your spice preference and use fresh herbs if available. If you prefer a thicker chili, add an extra can of tomato paste.
Serving Suggestions
Serve the veggie chili with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese on top. It pairs beautifully with Easy Smoked Brisket for a complete meal. Consider serving alongside cornbread or tortilla chips for added texture. Fresh cilantro or avocado slices can also enhance the flavors.
Storage & Reheating
Store any leftover veggie chili in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for quick reheating. For longer storage, freeze in portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Chili contains roughly 854 calories, with 46g protein, 144g carbohydrates, and 18g fat. It is an excellent source of vitamin A (224% of the Daily Value), iron (222% of the Daily Value), and vitamin C (173% of the Daily Value). Note that it is relatively high in sodium, at 2268mg per serving (99% 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 vegetarian?
Yes, you can easily make this chili vegetarian by omitting the ground meats and substituting them with additional beans or lentils for protein. You may also want to enhance the flavor with extra spices or smoked paprika to compensate for the missing meat.
How can I make this chili spicier?
To increase the heat, consider adding diced jalapeños or a dash of cayenne pepper during cooking. You can also use spicy taco seasoning or add a few dashes of hot sauce before serving. Adjust the spice level gradually to suit your taste.
What can I serve with veggie chili?
Veggie chili pairs well with various sides, including cornbread, rice, or a simple green salad. For a heartier meal, consider serving it alongside Sausage, Potatoes And Tomatoes. You can also offer toppings like avocado, cheese, or fresh herbs for added flavor.
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).