Vegetarian Chili

4.7 176 ratings

Prep. 20 min

Total 50 min

4 portions

Ingredients

olive oil
1 oz
yellow onion quartered (approx. ½ medium onion)
4 oz
red bell pepper cut into pieces (approx. ½ large pepper)
3 oz
green bell pepper cut into pieces (approx. ½ large pepper)
3 oz
carrot cut into pieces (approx. 1 medium carrot)
2 oz
celery cut into pieces (approx. 1 stalk)
2 oz
jalapeño pepper stem and seeds removed (approx. ½ medium jalapeño)
½ oz
vegetable stock paste
1 heaping tsp
water
11 ½ oz
11 ½ oz vegetable stock
canned tomato sauce (approx. 1 can)
8 oz
chili powder to taste
1 tsp
dried oregano
½ tsp
fine sea salt to taste
¼ tsp
ground black pepper
¼ tsp
ground cumin
¼ tsp
ground cayenne pepper
¼ tsp
canned kidney beans rinsed and drained (approx. 1 can)
15 oz
canned garbanzo beans rinsed and drained (approx. 1 can)
15 oz
canned great northern beans rinsed and drained (approx. 1 can)
15 oz
zucchini diced (approx. ¼ in.)
4 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 1073.8 mg

Protein 37.2 g

Calories 2775.8 kJ / 663.4 kcal

Fat 10.4 g

Fibre 34 g

Saturated Fat 1.4 g

Carbohydrates 108.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Everyday Cookbook 68 Recipes
United States

Purely Protein 16 Recipes
United States

Your Cookidoo® 2025 - Green Alchemist 10 Recipes
United States

You might also like...

Southern Mac & Cheese

30 min

Palak Paneer

45 min

Tofu Ramen Bowl

55 min

Crunchy Salad with Green Goddess Dressing (Diabetes)

20 min

Sweet Potato Curry with Broccoli

30 min

Broccoli and Cheddar Baked Potatoes

1 h 25 min

Pesto Pasta Salad

30 min

Vegetarian Potstickers with Chili Dipping Sauce

45 min

Nourish Bowl (Diabetes)

55 min

Spicy Udon Noodles with Tempeh (Matthew Kenney)

5 h 40 min

Spicy Sweet Potato and Kale Soup

40 min

Vegetable Consommé with Gnocchi

30 min

Show all

Show all