This healthy vegetarian chili recipe is satisfying and packed with nutrients, yet low in calories. The chili is also vegan 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...
Vegetarian Chili Recipe
- 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 tsp Kosher salt
- 1 tsp cumin
- 1 tsp oregano dry
- 1 tsp cilantro dry
- ½ tsp smoked paprika
- ¼ tsp cayenne
- ¼ tsp 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
- 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.