Chili Recipe With Veg All Vegetables For Healthy Meals

Chili is a beloved comfort food that warms the soul, especially when loaded with a colorful medley of fresh vegetables. This chili recipe with all vegetables is perfect for anyone looking to enjoy a hearty, nutritious, and flavorful meal without meat.

Bursting with vibrant bell peppers, zucchini, carrots, corn, and more, this recipe offers a delightful texture contrast and a rich, smoky depth from the spices. Whether you’re a vegetarian, vegan, or simply aiming to add more veggies to your diet, this chili is a satisfying dish that doesn’t skimp on taste.

Ideal for chilly evenings or meal prepping for the week, this vegetable chili recipe is easy to customize and comes together in one pot, making cleanup a breeze. Pair it with your favorite toppings, and you have a versatile meal that will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This chili recipe is a true crowd-pleaser because it combines the heartiness of traditional chili with the freshness and health benefits of vegetables. It’s naturally gluten-free, vegan, and packed with dietary fiber and antioxidants.

The balance of spices creates a warming and inviting flavor profile without overwhelming heat, making it perfect for all palates.

Another reason to love this recipe is its flexibility. You can swap or add any vegetables you have on hand, making it a fantastic way to reduce food waste and utilize seasonal produce.

Plus, it freezes beautifully, so you can enjoy a comforting bowl anytime.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium zucchinis, chopped
• 2 large carrots, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup chopped mushrooms (optional but adds umami)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and pepper to taste
• 1 tablespoon tomato paste
• Fresh cilantro for garnish (optional)
• Juice of half a lime

Equipment

• Large heavy-bottom pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Optional: Immersion blender (for a smoother chili texture)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once hot, add the diced onion and sauté until translucent and softened, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Stir in the diced red and yellow bell peppers, zucchini, carrots, mushrooms, and corn kernels. Cook for 7-10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
5. Mix in the tomato paste and cook for 2 minutes to deepen the flavor.
6. Add the diced tomatoes, tomato sauce, and vegetable broth. Stir to combine all ingredients thoroughly.
7. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally to prevent sticking.
8. About 10 minutes before finishing, add the drained kidney beans and black beans. Stir and continue simmering until the beans are heated through and the chili has thickened to your liking.
9. Remove from heat and stir in the lime juice. Adjust seasoning with additional salt and pepper if needed.
10. Serve hot, garnished with fresh cilantro if desired.

Tips & Variations

“For a creamier chili, try blending half of the chili with an immersion blender before adding the beans back in.”

If you like your chili spicy, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onions. Feel free to experiment with other vegetables like sweet potatoes, butternut squash, or kale for added nutrients and texture.

To boost protein, you can add cooked lentils or quinoa along with the beans. For a smoky flavor, consider adding a chipotle pepper in adobo sauce or a few drops of liquid smoke.

Nutrition Facts

Serving Suggestions

This vegetable chili pairs wonderfully with a variety of sides and garnishes. Top with sliced avocado, a dollop of vegan sour cream, or shredded cheese if you’re not vegan.

Serve alongside warm cornbread, tortilla chips, or over a bed of brown rice for a fulfilling meal.

For a lighter option, serve it with a crisp green salad or steamed greens. If you enjoy a bit of tang, a spoonful of our Pickled Cherry Pepper Recipe adds a zesty kick that complements the chili beautifully.

Conclusion

This chili recipe with all vegetables is a delicious, wholesome dish that’s easy to prepare and packed with nutritious ingredients. It delivers bold flavors and comforting warmth, perfect for any day of the week.

Its adaptability makes it a fantastic recipe to keep in your culinary repertoire, whether you’re cooking for family, friends, or just yourself.

By embracing a variety of vegetables and spices, this chili not only nourishes your body but also delights your taste buds. If you enjoyed this recipe, don’t forget to check out other wholesome dishes like the Thelma Sanders Squash Recipe or the hearty Bariatric Meatloaf Recipe.

Happy cooking and stay inspired!

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