Rainbow Veggie Chili Recipe

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Most Helpful Positive Review

Mar 22, 2006

Very delicious! I added ground turkey and used 2 zucchini and 2 yellow squash. I added 1 teaspoon of cumin and a little extra chili powder because of my additions. I also used frozen corn instead of the canned. I only used a couple spoonfuls of tomato paste. Thank you for the recipe!

—Melissajean

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Most Helpful Critical Review

Feb 16, 2010

This is a pretty good chili recipe. Tasty, vegetarian friendly, and full of vegetables! My only complaint is that it was a little spaghetti-sauce-tasting. Next time I make it, I'm going to add one of those "chili spice" packages and I think that will make it perfect!

—Lindsay84

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93 Ratings

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Jul 12, 2006

This recipe was even better than we'd hoped. I omitted the yellow squash (didn't have any) and added a yellow pepper (along with the green pepper.) I also added a can of diced tomatoes because that's what I had in the pantry. Since we aren't vegetarians, we added grated chedder cheese to the top. I also added LA Gold Hot sauce. But again, that was post-cooking. Serve this with some good corn bread and you'll score a home run! You won't be disappointed with this recipe.

—SAK

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May 23, 2007

Very wonderful! first off i have never made a chili before, (and i don't like beans). I bought a cornbread mix a couple of weeks ago and realized i needed to do something with it and thought well chili would work, and thus i stumbled onto this. I doubled most all the veggies since i am a veggie. it made enough left-overs for my boyfriend and I to enjoy for three days! (he even had chili dogs, since he is a meat eatter.) I used chedder cheese, chopped green onions, and even sour cream as toppings! this is a regular for me now!

—jEsSiMaKa

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Jan 05, 2009

This recipe is VERY GOOD the way it is! Especially if you are looking for a more Vegan diet, this will be on top of your list to prepare from here on out. To add any kind of meat to it would ruin it and take away the taste it was meant to have. Fix it for what it is.. a VEGGIE Chili!

—OmasGirls

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Jul 19, 2006

Great vegetarian dish. It wasn't as difficult to make as I had anticipated. I don't like yellow squash and omitted that and substituted a yellow pepper for the green pepper and also left out the jalapeno. Make sure you stir it occasionally as it's cooking, or else you'll end up scraping a lot of burnt chili from the bottom of the pot. Very filling; will definitely make it again!

—Tomatonose

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Feb 04, 2008

I loved this recipe I did it in the slow-cooker and it came out great...My husband even loved it and he's not the one to like veggies at all

—morgan

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Apr 15, 2006

Nice vegetarian recipe! I used a can of diced tomatoes instead of the crushed tomatoes and tomato paste. Use any variety of vegetables you have on hand. Everybody agreed that they didn't miss the meat! Thanks, Jen!

—Jennifer

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Nutrition

Calories
188 kcal
9%

Carbohydrates
33.8 g
11%

Cholesterol
0 mg
0%

Fiber
7.3 g
29%

Protein
7.4 g
15%

Sodium
670 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rainbow Veggie Chili

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 188
** Calories from Fat: 45

% Daily Value *
** Total Fat 5g 8 %
** Saturated Fat 0.7g 3 %
** Cholesterol 0mg 0 %
** Sodium 670mg 27 %
** Potassium 746mg 21 %
** Total Carbohydrates 33.8g 11 %
** Dietary Fiber 7.3g 29 %
** Protein 7.4g 15 %
** Sugars 5.8g
** Vitamin A 31 %
** Vitamin C 41 %
** Calcium 10 %
** Iron 35 %
** Thiamin 17 %
** Niacin 23 %
** Vitamin B6 25 %
** Magnesium 18 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.