Spicy Vegetable Chili


This spicy vegetarian chili is delicious on its own and served Cincinnati-style over noodles.

Spicy Vegetable Chili,
Prep Time:
30 mins
Slow Cook Time:
9 hrs
Total Time:
9 hrs 30 mins


  • 2 cup chopped onions (2 large)

  • 1 ½ cup chopped green sweet peppers (2 medium)

  • 1 cup chopped celery (2 stalks)

  • 8 cloves garlic, minced

  • 2 28 ounce cans diced tomatoes, undrained

  • 2 15-16 ounce cans dark red kidney beans, rinsed and drained

  • 2 15-16 ounce cans pinto beans, rinsed and drained

  • 1 15 ounce can whole kernel corn, drained

  • 1 cup water

  • 1 6 ounce can tomato paste

  • 2 tablespoon chili powder

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • ¼ teaspoon cayenne pepper (optional)

  • 1 teaspoon bottled hot pepper sauce

  • Sour cream (optional)


  1. In a 6- or 7-quart slow cooker stir together onions, sweet peppers, celery, garlic, tomatoes, kidney beans, pinto beans, corn, the water, tomato paste, chili powder, Worcestershire sauce, cumin, oregano, cayenne pepper (if using), and hot pepper sauce.

  2. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

  3. Reserve and store* 6 cups chili and use for Cincinnati-Style Chili and Noodles. If desired, serve remaining chili with sour cream.

*To Store:

Place chili in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.

Cincinnati-Style Chili and Noodles:

Cook 8 ounces dried spaghetti according to package directions; drain. Meanwhile, in a large saucepan heat reserved chili over medium heat until bubbly. Stir in 1/2 ounce unsweetened chocolate, chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; and 1/8 teaspoon ground cloves. Cook and stir until chocolate melts. Serve chili over spaghetti. Sprinkle each serving with shredded American cheese and finely chopped onion. Makes 6 servings. Nutrition Facts per serving of Cincinnati-Style Chili and Noodles: 398 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 813 mg sodium, 67 g carb., 10 g dietary fiber, 18 g protein.

Nutrition Facts (per serving)

229 Calories
1g Fat
48g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 229
% Daily Value *
Total Fat 1g 1%
Sodium 733mg 32%
Total Carbohydrate 48g 17%
Total Sugars 11g
Protein 12g
Vitamin C 46.6mg 233%
Calcium 141.4mg 11%
Iron 4mg 22%
Potassium 511mg 11%
Folate, total 28.2mcg
Vitamin B-6 0.2mg

*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.

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