|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 97g||35%|
|Dietary Fiber 28g||98%|
|*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.|
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 - 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
- 3-4 cloves garlic, minced
- 2 tbsp vegetable oil
- 3 zucchini, sliced
- 2 bell peppers, any color
- 1 1/2 cups sliced mushrooms
- 3 stalks celery, sliced
- 1 cup broccoli, chopped
- 3 carrots, sliced
- 1 28 ounce can kidney beans, undrained (or, use one 14-ounce can of kidney beans and one 14-ounce can black beans, if you prefer)
- 1 14 ounce can diced tomatoes (do not drain)
- 2 cups tomato paste
- 1/2 cup dry white wine (optional but adds a nice extra flavor, if you omit it, use water or vegetable broth instead)
- 4 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
In a large pot, sautee the onion and the garlic in the vegetable oil until the onions are soft, about 3 to 5 minutes.
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.
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.
Then, add in the chili powder, cumin, garlic powder, salt and pepper.
Stir it all together to combine well and then bring it all to a slow simmer.
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!
More Vegetarian and Vegan Chili Recipes: