Veggie Chili

December 27, 2013

If you’re anything like me, every time you make chili, you just sort of wing it.  Sometimes it comes out great and sometimes it’s just okay.  I’m posting this recipe more for me than for anyone else, because this chili was perfect for me: full of veggies, just enough chili powder, and incredible leftovers.

Veggie Chili

I remember when I was young, my parents would make two pots of chili.  One of the meat eaters and one for the not meat eaters.  LONG ago when I ate the meaty chili, I was sad that it never had carrots.   My mom’s meat free chili would have them, but my dad hates carrots, so the meaty chili was carrot free.  Are carrots normal in chili?  Definitely not.   But if there was an option for extra veggies, I definitely wanted it!  Now that I make chili for myself, you’ll see that I get all the veggies I want, including carrots that my dad hates and mushrooms that my mom hates.  Ahh the perks of being an adult.

Veggie Chili

Make this chili, and make it your own.  Swap out veggies you hate, add in veggies you love.  Zucchini, kale, Brussels sprouts — these are all things I’ve put into chili and would definitely do again.  Let me know if you have any more veggie additions you think rock.  I’ll definitely try them!




Veggie Chili
Prep time: 
Total time: 

Serves: 8

  • 1 large green pepper
  • 4 roma tomatoes
  • 1 yellow onion
  • 3 cloves garlic
  • 15 oz can corn (can use fresh or frozen)
  • 15 oz can kidney beans
  • 15 oz can pinto beans
  • 15 oz can crinkle cut carrots (can use frozen; if using fresh, precook or simmer chili long enough to avoid crunchy carrots)
  • 2 stalks celery
  • 15 oz can tomato sauce
  • 2½ c V8 (I used high fiber)
  • 8 oz baby bella mushrooms
  • 2 tbsp. low sodium soy sauce (GF: use GF soy sauce or liquid aminos)
  • 3 tsp liquid smoke
  • 1 tbsp. cumin powder
  • 5+ tbsp. chili powder
  • pinch paprika
  • pinch turmeric
  • salt and pepper to taste
  • cayenne pepper or hot sauce, to taste

  1. Rough chop all of the fresh veggies into similar sized pieces.
  2. Mix all ingredients together in a slow cooker or large pot. In a pot, heat to boiling then reduce to simmer. In a crock pot, set to low. I recommend cooking for as long as possible to fully develop flavors – I usually give it 4 hours but have eaten it as soon as it’s hot before.
  3. Taste and adjust spices as it cooks. Stir occasionally.
  4. Serve with avocado slices, sour cream, cheese, a sprinkling of nutritional yeast — whatever your favorite chili toppings are!

We got 8 large bowls out of this. Exact amount produced will vary based on how bulky your veggies are, but you can safely assume at least 8 cups.

Nutrition Information
Serving size: ⅛ recipe Calories: 214 Carbohydrates: 43 Fiber: 11 Protein: 10

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    Reeni Dec 29, 2013

    Your veggie chili looks so hearty and delicious! I love avocado on mine too. I like winter squash or sweet potatoes – they’re really good with the spiciness. Thanks for the annie’s coupon!! Hope you had a good Christmas!

    Joanne Dec 28, 2013

    The flavors in here sound amazing. I’ll definitely be giving this a try this winter!

    cleaneatingveggiegirlg Dec 27, 2013

    Chili is one of the most delicious and comforting foods EVER. I get super duper excited whenever I see a new recipe for it, especially a veggie version :). I really need to try topping mine with avocado next time, too, because I have a feeling it is awesome.

      Kelly Dec 27, 2013

      Hannah, it’s amazing topped with avocado. It adds a creaminess like topping with sour cream or cheese would but keeps it vegan.

    Em @ Love A Latte Dec 27, 2013

    Love chili! I’m a fan off adding in faux meet crumbles too. When I saw on Instagram you got a slow cooker, I was totally thinking “make chili!” haha…I bought all the makings yesterday to make a batch this weekend 🙂

    marcie@flavorthemoments Dec 27, 2013

    I truly need a bowl of this to detox from all the Christmas goodies! Bring on the health food. 🙂