Vegetable Chili

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #34347

February 18, 2020

"Adapted slightly from a recipe by Jane Brody. A much less greasy chili than one involving meat and very flavorful."

Original is 4 servings


  • Serving Size: 1 (414.5 g)
  • Calories 245.1
  • Total Fat - 7.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 15.7 mg
  • Sodium - 1457.4 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 15.2 g
  • Sugars - 10 g
  • Protein - 14.5 g
  • Calcium - 177.2 mg
  • Iron - 4.5 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In large deep skillet or Dutch oven, heat oil and butter and add all seasonings.

Step 2

Sauté over low flame, stirring, 1-2 minutes.

Step 3

Add green beans, carrots, celery, and ½ cup of juice from the canned tomatoes. Stir well.

Step 4

Cover and cook about 10 minutes.

Step 5

Add onions and red/green peppers and cook, covered, 10 minutes more.

Step 6

Add tomatoes with their remaining juice and kidney beans with their juice and cook 10 minutes longer. Serve hot.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the oil for the recipe, use a vegetable or olive oil.
  • For the bell peppers, use a combination of red and green to add some color to the chili.

  • Replace the oil and butter with a non-dairy alternative, such as vegan margarine. This substitution will make the chili vegan-friendly, giving more people the opportunity to enjoy it.
  • Replace the canned tomatoes with fresh tomatoes. This substitution will add a fresher flavor to the chili and increase the amount of vitamins and minerals.

Mexican-Style Vegetable Chili Replace the chili powder with 1 tablespoon of Mexican chili powder and add 1 teaspoon of ground cumin, 1 teaspoon of oregano and 1 teaspoon of smoked paprika. Add 8 ounces of drained and rinsed canned black beans to the recipe and serve with a dollop of sour cream and some chopped fresh cilantro.

Mexican Rice: This flavorful rice dish is the perfect accompaniment to the Vegetable Chili. The combination of cilantro, onion, garlic, and lime juice adds a zesty flavor to the rice, while the tomatoes and bell peppers provide a delicious contrast to the chili. The Mexican Rice is a great way to add a bit of heat to the meal and complete the meal with a side dish that is both tasty and nutritious.

Mexican Street Corn: This flavorful side dish is the perfect complement to the Vegetable Chili and Mexican Rice. The combination of charred corn, mayonnaise, cotija cheese, lime juice, and chili powder adds a delicious and spicy flavor to the dish. The creamy mayonnaise and the salty cotija cheese provide a delicious contrast to the chili and the Mexican Rice. This Mexican Street Corn is a great way to add a bit of heat and flavor to the meal and complete the meal with a side dish that is both tasty and nutritious.


Q: What type of oil should be used for the Vegetable Chili? A: Vegetable or olive oil should be used.

Q: What vegetables are best for making Vegetable Chili?

A: Bell peppers, onions, garlic, carrots, tomatoes, and zucchini are all great vegetables to include in Vegetable Chili. You can also add other vegetables like corn, mushrooms, and beans.

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Fun facts:

Fun Fact 1: Jane Brody, the creator of this Vegetable Chili recipe, is a renowned nutritionist and author of 10 books on health and nutrition.

Fun Fact 2: Chili peppers, one of the main ingredients in this recipe, were originally used by the Aztecs and Mayans in Mexico and Central America. It was later brought to Europe in the 16th century by Spanish and Portuguese explorers.