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Vegetarian Chili

This hearty vegetable & bean loaded chili is so good even a carnivore will love it.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Servings 8

Ingredients
  

Chili

  • ¼ cup Olive Oil
  • 2 Large Diced Onions
  • 3 cloves Minced Garlic
  • 1 Diced Red Pepper
  • 1 Diced Yellow Pepper
  • 1 Diced Green Pepper
  • 1 cup Shredded Carrots
  • 1 cup Shredded Zucchini
  • 1 cup Shredded Yellow Squash
  • 1 can Crushed Tomatoes (large can)
  • 1 can Tomato Paste (small can)
  • 4 tbsp Chili Powder
  • 2 tbsp Cumin
  • 2 tbsp Coriander
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tbsp Paprika
  • 1 can Corn (drained)
  • 1 can Red Kidney Beans (drained and rinsed)
  • 1 can Black Beans (drained and rinsed)
  • 1 can Cannellini Beans (drained and rinsed)
  • 1 can Pinto Beans (drained and rinsed)
  • 1 can Small Pink Beans (drained and rinsed)

Toppings

  • Sour Cream
  • Sliced Scallions
  • Shredded Cheddar Cheese
  • Sliced Jalapeño Peppers

Instructions
 

Chili

  • Sauté in a large sauce pot Olive Oil, Onions, Garlic, Red Pepper, Yellow Pepper and Green Pepper.
  • When onions and peppers are soft add Carrots, Zucchini and Yellow Squash. Cook for 5 minutes.
  • Add Crushed Tomatoes, Tomato Paste, Chili Powder, Cumin, Coriander, Onion Powder, Garlic Powder, Paprika, Corn, Red Kidney Beans, Black Beans, Cannellini Beans, Pinto Beans and Small Pink Beans.
  • Simmer for 30 minutes.

Serve

  • Serve with bowls of optional toppings Sour Cream, Sliced Scallions, Shredded Cheddar Cheese and Sliced Jalapeño Peppers.
Keyword Chili, Vegetarian