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This chunky chili is pretty chunky. I have a feeling you won’t miss the meat.

Toppings (scallions, shredded cheddar cheese, low-fat sour cream)

Veggie Chili

Directions:

  1. In a large saucepan with a lid, cook the onions in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
  2. Add the carrots and then cook for an additional 5-7 minutes until carrots become softer (cook with the lid on), medium-high heat.
  3. Add the bell pepper, zucchini, corn, beans and diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
  4. Add the crushed tomatoes along with the mushrooms and spices.
  5. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes.
  6. Serve the soup topped with shredded cheddar cheese, scallions, diced red onion, and sour cream.

23 Responses

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  1. This looks VERY delicious! Yummy!

  2. Michaela

    I can’t wait to try this! Thanks for the inspiration!

  3. This is my kind of chili!

  4. Thank you! This chili was surprisingly tasty. But watch out…its got a ton of fiber! Also, cilantro might be a nice topping.

  5. I won’t definitely miss the meat in this chili. Very colorful and a comforting meal. Cilantro is a great idea.

  6. I love chili. You can make it so many different ways. Caveman at Caution:Caveman Cooking gave me an Honest Award recently. Part of accepting the award is to pass it along to your favorite blogs. I’m passing it along to your blog. :)

    http://motherrimmy.com/wordpress/?p=4207

    Kristi

  7. Stessa

    I made my “trashy chili” tonight (a HUGE tub of it in fact!) and used carrots and celery. SO YUMMY! I never thought to use either!

  8. This looks awesome!

  9. Courtney

    would it be possible to do this in a crock pot?

  10. I really want to try this recipe! I love your brand/blog platform! I really couldn’t agree more about real food.

  11. Shams

    Looks nice and hearty, good comfort food for the cold weather coming up.

  12. Donna K.

    You consistently provide us with healthy recipes that look beautiful. Your photography is so wonderful. The aesthetic of food “sense” is so important. We are excited to try the veggie chili tomorrow! Thanks again!

  13. Hannah

    I tried this chilli today and it was delicious! Love your blog!

  14. @ Hannah…thanks! I’m glad it turned out well. Now that’s it’s getting a little cooler out (more like fall) I need to make this again soon :)

  15. This recipe is fabulous! It is actually the best chili I’ve ever had, and I love that it is meatless and healthy. I left out the tomato paste because the chili didn’t look like it needed it and because the recipe didn’t say how much to add. Anyway, it turned out great, and I got lots of compliments. I will be making this chili again and again. Thank you for such wonderful, healthy recipes! Love this site. Blessings.

  16. Lauren

    Celery and tomato paste are in the directions but not in the ingredient list so I didn’t buy them :( hopefully it’s still tasty without those two ingredients…

  17. @ Lauren….Thanks so much for pointing that out! I actually don’t add the tomato paste and celery anymore. I think I was phasing it out and forgot to take it out of the directions. I like it better without it. :-)

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