Recipe courtesy of Family Circle Magazine

Vegetarian Chili

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 8 servings
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2 tablespoons vegetable oil

1 large onion, chopped

4 large cloves garlic, minced

3 tablespoons chili powder

1 medium-size sweet green pepper, cored, seeded and diced

1 medium-size sweet red pepper, cored, seeded and diced

1 medium-size zucchini, diced

1 medium-size yellow squash, diced

1/2 teaspoon dried oregano

1/4 teaspoon ground red pepper (cayenne)

1 can (14.5 ounces) stewed tomatoes

1 can (11 ounces) corn kernels, drained

1 can (15.5 ounces) black beans, drained and rinsed

1/4 teaspoon salt

Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese


  1. Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.
  2. Serve with the accompaniments, if desired.
  3. Note: Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole:
  4. 3 ripe avocados, peeled and pitted
  5. 3 tablespoons finely chopped red onion
  6. 3 tablespoons fresh-squeezed lime juice
  7. 2 tablespoons chopped cilantro leaves
  8. 1 jalepeno, seeded and minced
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon hot pepper sauce
  11. Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro, jalapeno, salt, and hot-pepper sauce. Refrigerate. Spoon a dollop on each chili serving.
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