Spicy Vegetarian Chili

Spicy Vegetarian Chili Recipe

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Irana Grenier


This is a great recipe for those who don't eat meat. I enjoy a lot of vegetarian meals. I try to eat vegetarian at least once a week.


★★★★★ 1 vote

30 Min
40 Min
Stove Top


  • 1 medium
    onion, chopped
  • 4 clove
    garlic, minced
  • 1 medium
    carrot, thinly sliced
  • 1 medium
    green bell pepper, cored, deseeded and chopped
  • 3 medium
    jalapeno peppers,deseeded and chopped
  • 1/2 c
    sliced fresh mushrooms
  • 1 small
    zucchini, sliced
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    flaxseed oil
  • 1 can(s)
    (28 oz.) diced tomatoes, drained
  • 2 can(s)
    (16 oz. ea.) kidney beans, drained and rinsed
  • 2 can(s)
    (8 oz. ea.) no-salt-added tomato sauce
  • 1 can(s)
    (4 oz.) chopped green chilies
  • 3 Tbsp
    chili powder
  • 3 tsp
    dried oregano
  • 2 tsp
    ground cumin
  • 2 tsp
  • 1/4 tsp
    crushed red pepper
  • 2 tsp
    dried cilantro
  • 1 Tbsp
    white wine vinegar
  • ·
    minced fresh cilanto and sour cream (opt.)

How to Make Spicy Vegetarian Chili


  1. In a dutch oven, saute the onion, garlic, carrot, pepper, jalapeno, mushrooms and zucchini in oils until tender.
  2. Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
  3. Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream, if desired.

Printable Recipe Card

About Spicy Vegetarian Chili

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian

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