Vegetarian Vegetable Chili Recipe with Zucchini

vegetarian chili

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Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
243 Calories
5g Fat
40g Carbs
11g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 243
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 611mg 27%
Total Carbohydrate 40g 15%
Dietary Fiber 12g 42%
Total Sugars 16g
Protein 11g
Vitamin C 68mg 341%
Calcium 129mg 10%
Iron 5mg 29%
Potassium 1554mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Broccoli is one of my favorite vegetables, so I admit that I'm quite partial to this vegetarian vegetable chili recipe, but many people like this vegetable chili recipe for the zucchini, which is also great in a veggie chili.

The great thing about vegetarian chili recipes like this one is that they are incredibly versatile: I sometimes omit the mushrooms or sometimes the bell peppers, even, so if you really like zucchini, go ahead and add in one or two extra, and just cut back on one of the other vegetables; it's up to you! I also sometimes sneak in a bit of hot sauce in my vegetarian chili when I make it, just because I really like hot sauce. 

You could also use whatever vegetables you have on hand. Cauliflower would work well. This vegetable chili recipe is both vegetarian and vegan.

See also: More homemade vegetarian chili recipes


  • 1 onion, chopped

  • 3 to 4 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 3 medium zucchini, sliced

  • 2 bell peppers, any color

  • 1 1/2 cups sliced mushrooms

  • 3 stalks celery, sliced

  • 1 cup chopped broccoli

  • 3 carrots, sliced

  • 1 (28-ounce) can kidney beans, undrained, or 1 (14-ounce can) kidney beans and 1 (14-ounce can) black beans

  • 1 (14-ounce) can diced tomatoes, undrained

  • 2 cups tomato paste

  • 1/2 cup dry white wine, water, or vegetable broth

  • 4 teaspoons chili powder

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. In a large pot, sautee the onion and the garlic in the vegetable oil until the onions are soft, about 3 to 5 minutes.

  2. Next add in all of the vegetables (zucchini, bell peppers, mushrooms, celery, broccoli and carrots) and then cover the pot and allow it all to cook over medium heat for about 8 to 10 minutes, stirring frequently to keep the vegetables from burning or sticking.

  3. Next, add in the kidney beans, the diced tomatoes (undrained), the tomato paste and the white wine, and give it all a good stir to combine.

  4. Then, add in the chili powder, cumin, garlic powder, salt and pepper.

  5. Stir it all together to combine well and then bring it all to a slow simmer.

  6. Once your chili is simmering, cover the pot, and allow it to cook over medium-low heat for at least 30 minutes, or until all of the vegetables are done cooking.  

Enjoy your homemade vegetarian vegetable chili!

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