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Hearty Vegetarian Chili


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Rate this recipe 4.3/5 (7 Votes)
Hearty Vegetarian Chili 1 Picture


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1 medium carrot chopped
  • 2 cloves garlic minced
  • 2 cups whole kernal corn
  • 3 15-ounce cans black beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 2 14-ounce cans diced tomatoes undrained
  • 1 10-ounce can diced tomatoes with chilies, undrained
  • 1 cup medium salsa
  • 1/2 cup ketchup
  • 1 14-ounce can reducded sodium vegetable or chicken broth
  • 1 tablespoon worcestershire sauce
  • 1 1-ounce package chili seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika


Adapted from


Step 1

1. Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.

2. Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes. Serves 14

Top with sour cream, shredded Cheddar cheese or tortilla chips, if desired. Flavors improve if the chili is refrigerated overnight. It also freezes well.


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