Vegetable Chili Recipe

vegetarian chili recipe

Whether you decide to make it with or without meat, this Vegetable Chili Recipe is incredibly filling. It is especially satisfying with the avocado topper!


  • 3 tablespoons extra virgin olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, shredded
  • 1/2 teaspoon Himalayan sea salt
  • 6 cloves garlic, crushed
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 28-ounces crushed tomatoes, with juices
  • 2 cups vegetable broth
  • 1 chipotle pepper in adobo sauce (seeded and minced)
  • 2 cans pinto beans, rinsed and drained
  • 2 tablespoons lime juice
  • Garnish: avocado slices, cilantro and sea salt


  1. Heat the oil in a large pot, such as this 5.5 quart ceramic pot (as shown below) or Dutch oven over medium heat. Add the onions, bell peppers and zucchini; cook for 8 to 10 minutes, or until vegetables soften. vegetarian chili recipe
  2. Add the salt, garlic, cumin, chili and paprika and cook, stirring for 2 minutes.
  3. Stir in the beans, vegetable broth and chipotle chili. vegetarian chili recipe
  4. Add the crushed tomatoes in their juices and bring to a boil. vegetarian chili recipe
  5. Reduce heat to medium-low and cook, partially covered, stirring from time to time, for 30-45 minutes.
  6. Ladle into individual serving bowls and top with avocado and cilantro. vegetarian chili recipe


Store leftovers in a covered container in the refrigerator for up to 4 days or freeze for up to 3 weeks.