Smoky Vegetarian Chili

READY IN: 50mins
Recipe by Lynne Cooks

Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it "Cincinnati" style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum!

Top Review by Dr. Jenny

Wow! A definite keeper! I absolutely LOVED this chili. Not only is it easy to prep, with really straightforward directions, but the flavor is amazing. I added just a bit more salt because my vegetable broth was unsalted. I did not see where to add the chopped cilantro, so we heavily garnished our individual bowls, then stirred the remaining cilantro into the leftover chili for tomorrow. I topped with sharp cheddar, which was perfect. Thanks so much. Looking forward to leftovers!

Ingredients Nutrition


  1. Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
  2. Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
  3. Add beans, corn and vegetable broth, and bring to boil.
  4. Reduce heat and simmer uncovered for about 25 minutes.

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