Healthy Vegetable Chili

  • Yield 14 servings

This meatless chili recipe is packed with veggies and tons of flavor.

Healthy Vegetable Chili

"One really cold day I wanted chili but didn't have any ground beef or turkey. So I used what I had on hand and came up with this recipe. My husband and daughter loved it. When it is cold, we like something that warms us from the inside out."


2 tablespoons canola or olive oil
1 medium onion, chopped
1 medium celery stalk, sliced
1 medium carrot, chopped
2 garlic cloves, minced
2 cups whole kernel corn
3 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 (14-ounce) cans diced tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 cup medium salsa
1/2 cup ketchup
1 (14-ounce) can reduced-sodium vegetable broth
1 tablespoon Worcestershire sauce
1 (1-ounce) package chili seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon paprika


  1. Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.
  2. Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes. Serves 14.

– Sue Brintle, Mt. Airy, N.C.



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