Amazing Vegetarian Chili

Vegetarian chili is becoming a very popular dish. So today, we are making vegetarian chili for a crowd. Although there is no meat substitute in this dish, the seasonings and spices give the same intense flavor as that of the traditional chili. Instead of just using beans, chickpeas are also added giving the dish another layer of flavor and texture. The combination of chunky yellow and green squash makes every bite satisfying. This amazing vegetarian chili is very versatile. You can eat it on its own, with bread, rice or other grains, spoon it over pasta or use it as a dip to any of your favorite chips or crackers.

Beans, a staple of Tex-Mex cuisine, are one of the main ingredients of the popular dish chili con carne. These legumes, which are native to Central and South America, are inexpensive, nutritious and incredibly healthy. It is recommended to eat half a cup of beans daily to meet the required dietary nutrition. Beans are one of the most nutrient-dense foods on earth. They are a rich source of fiber and plant-based protein.


This recipe takes about 60 minutes to make. Serves 8 to 10.

• 2 tbsp olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 jalapeño pepper, chopped
• 1 green bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 tbsp chili powder
• 1 tbsp cumin
• ½ tsp cayenne pepper
• 1 tsp salt
• ½ cup of tomato paste
• 2 yellow squash, cut into chunks
• 1 zucchini, cut into chunks
• 1 heaping tbsp dried oregano
• 2 (15-oz) cans of chickpeas, drained and rinsed
• 2 (15-oz) cans of red kidney beans, drained and rinsed
• 5 tomatoes, diced
• 1 (28-oz) can of crushed tomatoes
• 3 cups of water
• ½ cup of chopped cilantro
• grated cheese


Heat olive oil in a large pot over medium-high heat.
Add onions, garlic, and jalapeño pepper, then sauté for 4 to 5 minutes.
Add peppers and continue sautéing for another minute.
Add chili powder, cumin, cayenne pepper, and salt.
Stir until the spices are well distributed.
Add tomato paste and stir well.
Stir in yellow squash, zucchini, and oregano.
Add chickpeas and red beans, then stir well.
Stir in tomato chunks.
Pour the crushed tomatoes into the pot and stir well.
Gradually stir in water.
Cover the pot with a lid, then allow the liquid to boil.
Remove the lid, then stir in cilantro.
Reduce the heat to low and partially cover the pot with a lid.
Simmer for 45 minutes.
Turn the heat off.
Spoon the vegetarian chili into a shallow bowl, then top off with grated cheese.

Ideas And Tips:

Aside from chickpeas and red kidney beans, you can use cannellini beans, black beans, pinto beans, red lentils or navy beans.

Properly store leftover chili in an airtight container. It will last for 3 to 4 days in the refrigerator.

Aside from yellow squash and zucchini, you can use carrots, celery, sweet corn kernels, sweet potatoes, or pumpkin.

You can add chopped mushrooms for a meaty taste and texture. Make sure you sear the mushrooms well.

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