Veggie Veggie Chili
A hearty, flavorful veggie chili packed with beans, vegetables, and spices, perfect for large groups and suitable for freezing for later enjoyment.
Ingredients
- 1 can kidney beans ⓘ
- 1 can pinto beans ⓘ
- 1 can black beans ⓘ
- 1 can chickpeas
- 1 green pepper, chopped ⓘ
- 3 cloves garlic, chopped
- 2 stalks celery, chopped ⓘ
- 2 medium onions, chopped ⓘ
- 2 cans chopped tomatoes ⓘ
- 1 can tomato puree ⓘ
- 1 jalapeno chili, chopped ⓘ
- 2 tsp chili powder ⓘ
- 1 tsp Tabasco sauce ⓘ
- 2 cans beer ⓘ
- 1 diced zucchini ⓘ
- 1 diced summer squash ⓘ
- 1 cup diced mushrooms ⓘ
- 1 small can tomato paste ⓘ
- 1 cup water
- 2 Tbsp olive oil ⓘ
Instructions
- In a large pot, saute onions, garlic, celery, green pepper, and mushrooms in olive oil.
- Add chopped jalapeno chili, chili powder, Tabasco sauce, and beer. Simmer about 15 minutes.
- Rinse all beans.
- Add beans to the pot.
- Stir to combine everything.
- Add chopped tomatoes, tomato puree, tomato paste, diced zucchini, diced summer squash, and water.
- Simmer for 1 hour.
- Serve with rice.
Tips & Substitutions
For a heartier chili, consider adding corn or diced carrots for extra texture and sweetness. You can substitute any beans with your favorites or use canned vegetables if you're short on time. Adjust the heat by adding more jalapeno or using a milder pepper. For a vegan option, ensure your beer is vegan-friendly. Serve with a dollop of Oklahoma Guacamole Dip for a creamy contrast.
Serving Suggestions
This delicious chili pairs well with fluffy rice or cornbread for a comforting meal. Garnish with fresh cilantro and avocado for added flavor and texture. For a complete spread, serve alongside Tangy Fruit Salsa or Party Salsa to complement the warmth of the chili. It's perfect for gatherings or cozy family dinners.
Storage & Reheating
Store leftover Veggie Veggie Chili in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it appears too thick. You can also microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Veggie Chili contains roughly 486 calories, with 19g protein, 63g carbohydrates, and 18g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (57% of the Daily Value), and iron (43% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 1158mg per serving (50% 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 ahead of time?
Absolutely! This chili tastes even better the next day as the flavors meld together. Prepare it a day in advance, let it cool, and store it in the refrigerator. Just reheat before serving, and it’s ready to enjoy.
What can I substitute for the beer?
If you prefer not to use beer, vegetable broth or a mix of water and apple cider vinegar can be great alternatives. This will still provide depth without the alcohol, keeping the chili flavorful.
Is this chili gluten-free?
Yes, this Veggie Veggie Chili is gluten-free as long as you use gluten-free beer or broth. Always double-check the labels on your canned ingredients to ensure they are gluten-free.
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).