By Robin Gagnon | Updated on
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This healthyvegetarian chili recipe is satisfying and packed with nutrients, yet low in calories. The chili is alsovegan and grain-free too!Just because you aren't a big fan of meat doesn't mean you can't enjoy a rich and flavorful bowl of chili. This hearty vegetarian chili recipe is hearty and satisfying. Enjoy!
Best Vegetarian Chili
This Vegetarian Chili recipe is the result of my attempts to create a tasty and satisfying healthy chili, which was both vegan and grain-free. I loved the results, so I'm going to call this recipe a big success.
My secret weapons in this chili recipe were:
- Pumpkin -Pumpkin puree provides richness, along with ample added nutrients. The addition of pumpkin puree in your savory dishes is a great way to help reduce sodium and calories, without sacrificing taste. It is also a terrific way to ensure the moistness of baked goods, without loading them up with fat. Honestly, I'm surprised so many people don't make use of fiber & vitamin A rich pumpkin in their cooking year round. I think we are just sort of programmed to think of it as a food for the fall.
- Vegetables with Texture -I love that the veggies still held some texture and weren't all mushy like in some chilis. I wouldn't be so tempted to add chips to get that texture.
Vegetarian Chili Recipe - Making the Chili
Now to show you how to make this healthy vegetarian chili recipe for your family...
Everything You'll need to make a healthy vegetarian chili.
Sauteing the vegetables for chili.
Heating the spices to release concentrated flavor for the chili.
Simmer the vegetarian chili.
Vegetarian Chili Recipe
A grain-free healthy vegetarian chili recipe (actually vegan), that is rich and satisfying.
4.80 from 15 votes
Print Pin Rate
Course: Vegetarian
Cuisine: American
Keyword: vegan chili, vegetarian chili
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8 ample serving approx. 1 ½ cups
Calories: 249kcal
Author: Robin Gagnon
Ingredients
- 1 tbs olive oil
- 2 cups sweet onion diced , approx. ¾ of a large Vidalia
- 1 Poblano pepper cut into batons (narrow 1 inch strips)
- 2 cloves garlic minced
- 1 zucchini squash diced
- 1 yellow summer squash diced
- 2 tbs chili powder
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano dry
- 1 teaspoon cilantro dry
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ¼ teaspoon white pepper
- 2 bay leaves
- 15 oz Pumpkin puree
- 15 oz diced tomatoes (with chilis or without)
- 14 oz low-sodium black beans drained and rinsed
- 2 tbs chopped pickled jalapeno
- 3 cups vegetable stock chicken or beef is fine if you are not vegetarian
Instructions
Place dutch oven or stockpot over med-high heat, add oil, once hot add the onion, Poblano and garlic, saute 5 minutes, then add the zucchini and yellow squash and saute another 5 minutes.
Add the salt and spices, stir for 1 minute, than add the remaining ingredients. Stir. As soon as the pot starts to bubble, reduce to simmer and cover, to simmer for 1 hour.
Serve hot. Garnish with chopped scallions, fresh cilantro or chives. If you are not vegan, a dollop of rich sour cream makes a nice topping.
Nutrition
Calories: 249kcal | Carbohydrates: 45g | Protein: 13g | Fat: 3g | Sodium: 800mg | Potassium: 1197mg | Fiber: 11g | Sugar: 8g | Vitamin A: 9425IU | Vitamin C: 30.2mg | Calcium: 121mg | Iron: 4.7mg
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Reader Interactions
Comments
Mama to 5 BLessings says
that vegan chili looks amazing, I would have never thought of adding pumpkin to chili'!
Reply
Lexie Lane says
Wow! This looks like a lot of work, but definitely looks really hearty! Yum!
Reply
Raijean says
Love, love, love your pictures! This dish looks so flavorful.
Reply
Debi@ The Spring Mount 6 Pack says
I have never thought of adding pumpkin to my chili.
Reply
Donna says
Wow, that chili does look and sound wickedly good! I'm trying this very soon!
Reply
Anne - says
This looks great! I missed my husband's chili this year. 🙁
Reply
vanessa: thequeenofswag says
It looks wicked good. I love the spices and flavors you used in this veggie chili recipe.
Reply
Janeane Davis says
You really got a lot into this chili - so many different vegetables and flavor profiles.
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