Jessica's Vegetarian Chili recipe

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Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
4 sweet peppers, chopped
1 yellow squash, cut into large chunks
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, cut into large chunks
1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon parsley
1 ½ teaspoons ground paprika
1 ½ teaspoons ground cumin
2 bay leaves
salt and ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes

Nutrition Info

263 calories
carbohydrate: 45.2 g
cholesterol: 0.3 mg
fat: 6.4 g
fiber: 14 g
protein: 12.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 796 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper, cook and stir for 5 minutes.

  2. Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low, cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.

Recipe Yield

6 servings

Recipe Note

I am on the Daniel Fast and chili is one of my favorite things to eat. This is now my favorite chili! It's full of flavor and I don't feel bad for indulging. Enjoy and let me know how you liked it! Serve with a sweet or savory cornbread. See my recipes for both.

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