5.0 from 27 votes
Vegetarian Chili
This vegetarian chili recipe is packed with fresh veggies for maximum nourishment. Plus, it’s super quick and easy to make, either on the stove top or in the slow cooker.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 221 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 ribs celery chopped
- 1 small carrot chopped
- 1 Jalapeño seeded and minced
- 1 ½ cups thinly sliced zucchini
- 4 ounces mushrooms thinly sliced
- 1 green bell pepper chopped
- 15 ounces canned red kidney beans 1 can, drained and rinsed
- 28 ounces canned diced tomatoes 1 can, with juices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 8 ounces tomato sauce
- ½ cup vegetable juice such as V8
Instructions
- Cook onion and garlic in a large pot in olive oil 3-4 minutes or until tender.
- Add remaining ingredients and simmer covered 20 minutes.
- Uncover and simmer an additional 10-15 minutes or until thickened.
- Serve with your favorite toppings.
Cup of Yum
Nutrition Information
Calories
221
(11%)
Carbohydrates
38g
(13%)
Protein
10g
(20%)
Fat
5g
(8%)
Sodium
718mg
(30%)
Potassium
1320mg
(38%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Vitamin A
4130IU
(83%)
Vitamin C
73.2mg
(81%)
Calcium
142mg
(14%)
Iron
5.2mg
(29%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221
% Daily Value*
| Calories | 221 | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Sodium | 718mg | 30% |
| Potassium | 1320mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 4130IU | 83% |
| Vitamin C | 73.2mg | 81% |
| Calcium | 142mg | 14% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.