Best Vegetarian Chili Recipe

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Chop garlic finely and cut up a hot pepper (optional).

Chop a large onion and a couple of bell peppers (green and orange).

Cut two squash into big chunks and one zucchini (or two zucchini, or two squash).

Chop up a few small tomatoes or two large tomatoes into big chunks.

Add chopped cilantro to the mix.

Open and prepare four cans of beans: two cans of kidney beans and two cans of garbanzo beans.

Heat olive oil in a large pot over medium-high heat.

Add chopped onion, hot pepper, and garlic; sauté for about 5 minutes until softened.

Add bell peppers to the pot and stir for a few more minutes.

Add chili powder, cumin, cayenne pepper (optional), and salt to taste; stir well.

Add 1/2 can of tomato paste (or a whole can for sweetness) and stir it in.

Add the chopped squash and zucchini to the pot.

Add 1 tablespoon of dried oregano, rubbing it between your hands before adding it.

Add the prepared beans and chopped tomatoes to the pot; mix everything together.

Pour in one 28 oz can of crushed tomatoes and mix well.

Add water slowly, using half the can at a time, until the desired consistency is reached.

Raise the temperature to bring the mixture to a boil, then cover and reduce heat to low.

Add chopped cilantro and stir it in before covering again.

Let the chili simmer for about 45 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary