This flavorful, easy-to-make vegetarian chili is an excellent way to incorporate plant-based proteins and essential nutrients into your diet. It’s perfect for a cozy dinner, meal prep for the week or as a dish for a large gathering. Whether you’re a committed vegetarian or just looking to add more plant-based meals to your diet, this chili delivers.

"This vegetarian chili is a perfect example of how plant-based meals can be both nutritious and flavorful," says Rachel Koroscik, a support specialist at Northwestern Medicine Leishman Center for Culinary Health. "It's a great recipe that you can adapt to your family’s preferences by simply adding your favorite ground meat and chili toppings.”

Prep Time: 10 – 15 minutes

Cook Time: 45 minutes

Servings: 6 – 8

Ingredients:

• 1 medium onion, chopped
• 4 carrots, chopped
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• Salt and pepper to taste
• 1 can (16 oz) kidney beans
• 1 can (16 oz) black beans
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 2 cans (14.5 oz each) unsalted diced tomatoes
• 1 can (15 oz) tomato sauce

Preparation:

• In a large pot, heat olive oil over medium-high heat. Add chopped onion and carrots. Sauté for five minutes.
• Add chopped green bell pepper and zucchini. Season with salt and pepper to taste.
• Rinse and drain the kidney beans and black beans, then add them to the pot.
• Add chili powder and garlic powder.
• Pour in the unsalted diced tomatoes and tomato sauce.
• Bring the mixture to a boil.
• Reduce heat, cover, and simmer for 30 to 35 minutes.
• Serve hot and enjoy!

Serve in bowls with your favorite toppings.

“I love serving this with plain Greek yogurt, diced avocado tortilla chips and hot sauce,” says Koroscik.

Technique tip: Sauté the onions and carrots until lightly browned before adding other ingredients. This builds a richer flavor base for the chili.

Swap ideas: This chili’s consistency is thick like a stew. To make this more of a soup, simply add more tomato sauce or add in vegetable broth.   

Optional add-ins: For added protein and texture, add chopped mushrooms.

Ingredients That Make a Difference

Beans (kidney and black): Both kidney and black beans are great sources of plant-based protein and fiber. They're rich in complex carbohydrates and contain important minerals like iron, magnesium and potassium.

Carrots: These orange vegetables are rich in beta-carotene. This nutrient is crucial for eye health and immune function. Carrots also provide fiber and various antioxidants.

Zucchini: Low in calories but high in essential nutrients, zucchini is a great source of vitamins A and C, potassium and antioxidants.

Bell pepper: Green bell peppers are an excellent source of vitamin C, which boosts immune function and aids in iron absorption. They also contain various antioxidants and are low in calories.

Tomatoes: Both the diced tomatoes and tomato sauce provide lycopene, a powerful antioxidant linked to various health benefits, including reduced risk of heart disease and certain types of cancer. Tomatoes are also a good source of vitamins C and K.

Chili powder: This spice blend typically includes ground chili peppers, cumin, garlic powder and other spices. It not only adds flavor but also provides capsaicin, a compound that may boost metabolism and have anti-inflammatory properties.

Olive oil: Rich in heart-healthy monounsaturated fats and antioxidants, olive oil has anti-inflammatory properties. It helps your body absorb the fat-soluble vitamins from the vegetables in the chili.