Vegetarian Chili

Warm up a cold or gloomy day with this hearty Vegetarian Chili recipe made with beans, corn, tomatoes, peppers, and more. To complete your meatless chili dinner, top with cheese and add a side of cornbread.

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Reviews (0)

4.0 by 17 people

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  • Makes: 8 servings
  • Serving Size: 1 1/2 cups
  • Makes: 12 cups
  • Start to Finish: 40 mins

Vegetarian Chili

Directions

  1. In a 5- to 6-quart Dutch oven cook sweet pepper, onion, and garlic in hot oil until tender, stirring occasionally. Stir in tomatoes, beer, water, tomato sauce, chili powder, dried oregano (if using), cumin, black pepper, and, if desired, hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  2. Stir in beans, corn, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes more. Stir in fresh oregano, if using. If desired, top each serving with 2 tablespoons of cheese.
  3. Makes 8 servings (12 cups)
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Nutrition Facts (Vegetarian Chili)

  • Per serving:
  • 256 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 879 mg sodium ,
  • 46 g carb. ,
  • 11 g fiber ,
  • 8 g sugar ,
  • 13 g pro.
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Reviews (1)

17 Ratings
566 Days Ago
I have been making this recipe for years. Everyone loves it, including meat eaters, even though I do leave out the cheese. It is the best chili!!!

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