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.
Nutrition & Diet Analysis (per serving)
690
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
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).
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).