Summer Vegetarian Chili Recipe -
Summer Vegetarian Chili Recipe

Summer Vegetarian Chili

Recipe by  

"Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
  2. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2005

This recipe is SOOOO good!! So many fresh vegetables, this is a MUST TRY! I added a can of light kidney beans and used 2 peppers, cuz I love em. I also added a good bottle of beer after I sauted the peppers and onions, I think it always adds great flavor to chili.

Most Helpful Critical Review
Jul 13, 2008

can slow cook with dried beans: assemble & soak overnight, then crock for 6ish hrs on high.

May 12, 2006

This is a must have for my recipe collection! I made it for my boyfriend and he LOVED it. The mixture of vegetables in this recipe was delighful. I didn't have the mushrooms and it still turned ot great. My boyfriend likes really spicy food so I added a tablespoon or so extra and also some red pepper. It was perfect! I served it over rice and it made for a very hearty meal. I would definitely make this again. It was the best vegetarian chili I have attempted to make.

Sep 27, 2012

Very good! Even my meat-loving family members simply loved it!

Feb 26, 2007

This was the first chilly recipe I ever made and was really great! I did use a bit more vegies and some extra chilly, and served it with brown rice, light sour cream, lettuce and diced mozzarella cheese. Good vegetarian option for dinner!

Jun 20, 2008

I made this recipe last summer and absolutely loved it - I can't remember if I altered anything or not though. I made it again this week and did not enjoy it like I remembered it - it was too watery this time - I will not fault the recipe though as this was more than likely my error since I loved this recipe the first time I made it. The first time I thought it was very flavorful and while it's all beans and veggies, I found it to be very filling and satisfying. I will try this again and had I not screwed up I would have given this 5 stars.

Nov 16, 2006

This recipe was delicious and so easy to make. My husband loved it, and anything that can get my husband to eat more veggies is wonderful!

Feb 11, 2011

This is a great recipe. I ususally use a can of black beans and a can each of light and dark kidney beans. I also use both a red and green bell pepper and sometimes add a cup of corn.


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 640 mg
  • 26%

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

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