Recipes and Cooking Vegetarian Chili 3.9 (14) 1 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Total Time: 40 mins Servings: 8 Yield: 12 cups Jump to Nutrition Facts Ingredients 1 cup chopped, seeded red or green sweet pepper (1 medium) ½ cup chopped onion (1 medium) 3 cloves garlic, minced 1 tablespoon cooking oil 2 26 ounce can diced tomatoes with chili spices or diced tomatoes, undrained 1 12 ounce can beer or one 14-ounce can vegetable broth 1 cup water 1 8 ounce can tomato sauce 3 - 4 teaspoon chili powder 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin ½ teaspoon black pepper several dashes bottled hot pepper sauce (optional) 3 15 ounce can pinto beans, black beans, white kidney beans, and/or red kidney beans, rinsed and drained 2 cup fresh or frozen whole kernel corn 1 cup chopped zucchini (1 medium) 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) (optional) Directions 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. 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. Makes 8 servings (12 cups) Print Nutrition Facts (per serving) 256 Calories 3g Fat 46g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 256 % Daily Value * Total Fat 3g 4% Sodium 879mg 38% Total Carbohydrate 46g 17% Total Sugars 8g Protein 13g Vitamin C 32.5mg 163% Calcium 90.9mg 7% Iron 3.2mg 18% Potassium 480mg 10% 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.