Daphne's Veggie Chili

READY IN: 55mins
Recipe by Sharon123

A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.

Top Review by Dr. Jenny

This is a nice, spicy chili that even meat-eating DH enjoyed. It is hearty and has good texture. I was short on red kidney beans, so I used one can of red and one can of white (cannellini). We opted for 2 of the chipotle chiles in adobo. We used 12 oz lager and this worked well. We topped with Mexican blend cheese. This was too spicy for my parents when they tried a bite the next day, but was perfect for DH and myself. This also reheated really well for lunch the next day. DH and I already added this to our keeper file and will make again. Thanks!

Ingredients Nutrition


  1. In a large heavy pot, heat the oil over medium high heat.
  2. Add the onion and garlic, and saute until translucent.
  3. Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
  4. Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
  5. Add 1-2 chopped chipotle peppers and the beans.Stir well.
  6. Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
  7. Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
  8. Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
  9. Enjoy!

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