Veggie Chili

Veggie Chili-Add some cornbread and nobody will miss the meat.

Although you might think of chili as a winter dish, this vegetable chili is a good way to use lots of summer vegetables when they are fresh and less expensive.  This easy soup has lots of fiber and vegetables so it will fill you up without a lot of calories.

The original recipe suggested grated cheese on top . Personally, I can skip those calories. If you like cilantro, sprinkle a tablespoon or two over the soup just before serving.

Cornbread or crackers are all you need to complete your meal.

Veggie Chili
Serves: 8
  • 1 tablespoon oil
  • ½ cup chopped onion
  • 1 large green or red pepper, chopped
  • 2 garlic cloves, minced
  • ½ pound mushrooms, sliced
  • 1 can (28 oz) crushed tomatoes with added puree
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 cans (15 oz each) black beans, drained, rinsed (can substitute other beans such as kidney or ranch style beans)
  • 1½ cups diced zucchini
  • 1½ cups corn (I like fresh but frozen or canned will suffice)
  • 1-2 tablespoons chopped cilantro (optional)
  1. Heat oil in large soup pot. When it starts to glisten, add onion, peppers, and garlic. Cook until softened. Add mushrooms and cook 3 more minutes.
  2. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil.
  3. Reduce heat to low and add beans, zucchini, and corn. Simmer 15 minutes or until vegetables are tender.


Nutritional Stats Based on 8 servings:

  • Calories -476
  • Fat – 3.8 g
  • Sodium – 510 mg
  • Carbohydrates – 86.1 g
  • Protein –  29.7 g
  • Fiber –  22.6  g




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{ 4 comments… read them below or add one }

Savannah January 20, 2013 at 7:55 pm

I love your info on yogurt and this chili recipe sounds awesome. I’m new to yogurt making and you have been a great help.

I looked at this recipe after just sprouting my first batch of black and navy beans. I cant wait to try this recipe out with them. I think you would enjoy sprouting beans. It’s very simple, you rise and drain your beans every 8-12hrs for 2-6 days (3 is best) and they store for 2 weeks in your frig. This cuts carbs and ups protein in the beans, as well as cuts down on gastral problems.

I love your site and hope you enjoy sprouting soon 🙂


Paula January 21, 2013 at 8:22 pm

Hi Savannah,
I have never tried sprouting veggies but it sounds like I should. Thanks for writing.


Emily June 3, 2010 at 4:44 pm

I just stumbled across this website and am eating the veggie rollups as I type. Great website–thank you!


Winnie August 6, 2009 at 8:20 pm

This sounds really good! You’ve been busy on the website, it’s looking awesome!
I’m still in Seattle…home on Tuesday if I can get on a flight!


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