Vegetarian Chili

Lori Hartnett Leave a Comment

Who doesn’t love chili? Since people like it so many different ways, I have a good base recipe here that you can tweak a little, if you prefer.  See my Fresh Tips to boost the spice or add in beer, for example.

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Vegetarian Chili
Vegetarian, Wheat Free, Gluten Free, Soy Free, Nut Free
Makes:   about 2 quarts  
Makes:   about 2 quarts  
  1. HEAT oil over medium heat in large pot. Add onion, bell pepper and zucchini; cook 5 to 7 minutes or until tender, stirring occasionally. Add garlic and seasoning; cook and stir 30 seconds.
  2. STIR in remaining ingredients; bring to a simmer. Cook 20 to 30 minutes, stirring occasionally.
Fresh Tips


Serve with shredded Cheddar cheese, sour cream, sliced green onion and cilantro.

Add 1 cup corn kernels with beans.

Add a few dashes of smoked paprika, and/or Mexican oregano.


Substitute 1 cup beer for one cup of broth.

Substitute diced tomatoes with green chilies for diced tomatoes.

Do you like your chili chunky and thick? Reduce broth to 1 cup.


Add an extra teaspoon of chili powder and several dashes of red cayenne pepper.

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