You are here: Home » Recipes » Healthy Vegetable Chili Healthy Vegetable Chili Recipe by American Profile Yield 14 servings This meatless chili recipe is packed with veggies and tons of flavor. PrintEmail "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." Ingredients 2 tablespoons canola or olive oil1 medium onion, chopped1 medium celery stalk, sliced1 medium carrot, chopped2 garlic cloves, minced2 cups whole kernel corn3 (15-ounce) cans black beans, rinsed and drained1 (15-ounce) can kidney beans, rinsed and drained2 (14-ounce) cans diced tomatoes, undrained1 (10-ounce) can diced tomatoes with green chilies, undrained1 cup medium salsa1/2 cup ketchup1 (14-ounce) can reduced-sodium vegetable broth1 tablespoon Worcestershire sauce1 (1-ounce) package chili seasoning1 teaspoon chili powder1 teaspoon ground cumin1/4 teaspoon paprika Instructions 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. 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.