Best Vegetarian Chili

Best Vegetarian Chili

Spring has finally come to the northern lands!!! Woohoo! 😀 It seems that every living soul in Minnesota is happy and full of life! Cold days are gone and time for warm weather, picnics and outdoors! What can be better?

Well, I guess I should say that cold days are almost over. It’s just all the excitement in me that gets ahead of the game 😀 But really, even though it’s much warmer here in Twin Cities the weather is still just a teeny tiny bit chilly. Did I say chilly or chili? 🙂

Today I would like to invite you to say last goodbye to chilly weather and share perhaps on of the most loved comfort food dishes of all time – a hearty delicious vegetarian chili. Yum!

Best Vegetarian chili

No matter how many chili recipes you’ve tried before, this one is going to be your top favorite, I promise 😉 

This recipe is very budget friendly, as most of the ingredients many people already have at hand. Usually all I have to get when I’m making it is zucchini, bell pepper and maybe a can of garbanzos or crushed tomatoes. That’s it! The best way to eat it is with a scrumptious piece of cornbread in your hand. Mmmm..

Oh, and did I mention that it’s a hearty meal? And a bowl of deliciousness? Try it now my friend! You won’t regret it! 😉


Best Vegetarian Chili
Serves 6
A hearty delicious meal for those comfort food cravings!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
411 calories
49 g
25 g
18 g
16 g
7 g
252 g
200 g
12 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 411
Calories from Fat 158
% Daily Value *
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 25mg
Sodium 200mg
Total Carbohydrates 49g
Dietary Fiber 14g
Sugars 12g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 Tbsp olive oil
  2. 1 1/2 cup zucchini (about 2 small), cut into 1/2 inch cubes
  3. 1 cup yellow onion, chopped
  4. 2 gloves garlic, crushed
  5. 1 large green bell pepper, cut into 1/2 inch cubes
  6. 2 cups canned crushed tomatoes
  7. 1 Tbsp chili powder
  8. 1 1/2 tsp cumin
  9. 1 1/2 tsp dried oregano
  10. 1/4 cup fresh parsley, minced
  11. salt & pepper, to taste
  12. 2 cups garbanzo beans, drained
  13. Grated cheddar cheese and sour cream, to garnish
  1. 1. Heat olive oil in large skillet. Add zucchini, onion, garlic, and green pepper. Saute 10 min. until softened.
  2. 2. Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 min.
  3. 3. Stir in beans and cook 10 min. more on low heat. Adjust seasonings.
  1. Serve chili rolled up in a warm flour tortilla or on a bed of brown rice. Garnish with cheddar cheese and sour cream, if desired.
  2. Stores well for over a week in a refrigerator.
  3. Bon appetit! 🙂
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