Veggie Chili

This chili is made without meat, oil and salt, and uses canned beans, tomatoes and corn. After you have a big bowl of it, you won’t need a nap like you do with traditional chili made with meat and oil.

This recipe is very easy when canned beans, diced tomatoes, and corn are used. If you are trying to avoid salt, look for cans that are labeled “salt-free.”

Ingredients
1 green bell pepper, seeded and chopped
I yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 ribs celery, chopped
1 medium yellow onion, chopped
1 teaspoon granulated garlic
1 teaspoon ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
2 cans (15 ounces each) diced tomatoes or 1 box Pomi brand diced tomatoes
1 can (15 ounces) no-salt corn, drained (or 1-1/2 cups frozen or fresh)
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
½ cup chopped fresh cilantro or parsley

Instructions
1. In a soup pot on high heat, add 1 tablespoon of water. When the water starts to sputter, add the bell pepper, celery, and onion, and cook while stirring for 5 minutes, until vegetables are softened.

2. Stir in the garlic, cumin, oregano, chili powder, tomatoes, corn, and beans, and bring to a medium boil. Turn the heat to low and simmer for 30 minutes. The chili will be thick, but don’t add any more water at this point.

3. Stir in the cilantro or parsley shortly before serving.

Preparation: 20 minutes
Cooking: 45 minutes
Serves: 6-8

Click here to visit my Amazon kitchen store with all my favorite products (appliances, pans, kitchen tools, food items, and books). When you make a purchase, I receive a small commission that helps support this site. Thank you for your purchase and your support!

Print Friendly and PDF

Comments

  1. gwenoatman says:

    SOoo yummy… I had some extra black-eyed peas on hand so I subbed them for the pintos. Thanks for the suggestions on Eden’s beans and Pomi tomatoes! And I added some chipotle chili powder and cayenne b/c I like a smoky kick! I love how quickly this comes together.

  2. Thanks Gwen! Yes, this is a favorite of mine too, so easy; a good potluck dish too. :)

  3. Mark Homer says:

    I am afraid of GMO corn. Could you recommend a substitute for corn?

  4. Do you drain the cans of beans first?

  5. Sylver says:

    This recipe looks great, but thanks to non labeling on GMO’s, I would emphasize buying organic canned tomatoes and non GMO corn. (Trader Joe’s corn is non GMO and they have tons of organic product.)

  6. Casey H says:

    Veggie Chili is one of my five favorite recipes of yours that I have tried so far (out of roughly a dozen). Being a chili lover I was at first skeptical, but the flavor is excellent and sweet, perhaps from the 3 bell peppers (and the young corn I used). I like the idea of gwenoatman above who suggests adding heat and smoke with some cayenne and chipotle, but my girlfriend prefers the recipe mild as written. The only change I make is to add a few more beans cooked up from dry or a 20 oz can.

  7. Excellent Chili!

  8. Does anyone know the calorie content? Got a pot of this going and my doc has me on 1200 cal. daily. Smells wonderful!

  9. This is excellent!

  10. Thanks Cathy!

Leave a Reply