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Vegetarian Chili

Vegetarian Chili created by Cook4_6

I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Heat oil in heavy large pot over medium heat.
  • Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
  • Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
  • Bring to simmer, and cook for 20 minutes.
  • Add all beans and cook 15 minutes more.
  • Add zucchini and cook 5 minutes, stirring occasionally.
  • If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
  • Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!
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RECIPE MADE WITH LOVE BY

@Cook4_6
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@Cook4_6
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"I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers."
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  1. Cook4_6
    Vegetarian Chili Created by Cook4_6
    Reply
  2. StacyMD187373
    This was delicious! Will make great lunches to bring to work this week. I used 1/2 can mild green chiles, left out the green pepper, added some celery since I had it on hand. I added extra water since I thought it would be a little tomatoe-y for our taste, then decided to add some frozen corn as well. I really enjoyed this with a bunch of cheese on top! Thanks so much for posting!! Made for Use it or Lose it Bargain Basement tag game.
    Reply
  3. Cook4_6
    I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.
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