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A bowl of chili with veggies topped with avocado, cheese and sour cream.
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5 from 1 vote

Very Veggie Chili

This easy Very Veggie Chili is deliciously seasoned and loaded with protein and fiber. You won't miss the meat in this hearty, soul warming chili!
Prep Time10 minutes
Cook Time50 minutes
Resting Time5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: Vegan Chili, Vegetarian Chili, Veggie Chili
Servings: 6
Calories: 349kcal
Author: Valerie Brunmeier


  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 carrot peeled and diced
  • 1 red bell pepper seeded and diced
  • 1 jalapeno seeded and diced
  • 2 teaspoons minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes or to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups low sodium vegetable broth
  • 14.5 ounces canned fire-roasted diced tomatoes
  • 8 ounces canned tomato sauce
  • 16 ounces canned kidney beans rinsed and drained well
  • 16 ounces canned pinto beans rinsed and drained well
  • 16 ounces canned garbanzo beans rinsed and drained well
  • 1 bay leaf
  • cups frozen corn
  • 1 medium zucchini chopped
  • 1 lime

Optional Toppings

  • cilantro, avocado, tortilla chips, sour cream, crumbled cotija cheese, shredded cheddar or Monterey Jack cheese.


  • Add the olive oil to a Dutch oven and place over MEDIUM heat. Add the onion, carrot, bell pepper, and jalapeno and cook, stirring for several minutes until tender. Reduce the heat to LOW and add the garlic, chili powder, cumin, smoked paprika, oregano, crushed red pepper flakes, and black pepper. Cook, stirring to toast the spices, about 1 minute. Add the broth, diced tomatoes, tomato sauce, all the beans, and the bay leaf. Stir to combine then increase the heat to MEDIUM-HIGH and bring the mixture to a boil. Reduce the heat to LOW, cover the pot, and simmer for 30 minutes.
  • Remove and discard the bay leaf and stir in the frozen corn and zucchini. Increase the heat to MEDIUM-HIGH and bring the chili to a boil then reduce heat to LOW and simmer, uncovered, for 15 to 20 minutes, or until the zucchini is fork-tender and chili is thickened. Squeeze the juice from the lime into the chili and remove from the heat. Allow chili to sit off the heat for 5 to 10 minutes before serving (it will continue to thicken a bit as it rests).
  • Serve the chili with the optional toppings of your choice.


Calories: 349kcal | Carbohydrates: 59g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 972mg | Potassium: 1042mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3872IU | Vitamin C: 48mg | Calcium: 150mg | Iron: 5mg