Spicy Vegetarian Chili

Spicy Vegetarian Chili Recipe

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Irana Brookshire


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


  • 1In a dutch oven, saute the onion, garlic, carrot, pepper, jalapeno, mushrooms and zucchini in oils until tender.
  • 2Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
  • 3Stir 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