Vegetable Chili

Written by Sassy Girl Kitchen. Posted in Bariatric Friendly, Blog, Lunch, Main Dish, Mushrooms, Slow Cooking, Vegan, Vegetable

vegetable chili Vegetable Chili

This is my tried and true chili recipe. I use this as a base and then add chicken or sausage or both! I sometimes add summer squash and corn. You can go wild with spice or go light. My friend always uses a chili spice packet in lieu of the listed spices below. Have fun!

I’d like to show you some photos of me making this dish, then below will be the complete recipe for you to use.  Note: my photo steps may not be inclusive of all steps so use recipe for details.

I start off by slicing my onions.   

slice onions Vegetable Chili


I like to Saute onions and mushrooms with some olive oil to get a yummy flavor base started.  Take your time sauteing these up as it will make a difference when you have lovely caramelized onions in your flaor base.

Delicious onions and mushrooms.

sautee onion and mushrooms Vegetable Chili

As the onions and mushrooms are cooking a dice up the other vegetables that I will be adding.  Zucchini, Summer squash, corn, carrots are all favorites.  The nice thing about this recipe is you can use the vegetables you want.

Here is a lovely local zucchini getting ready to be diced.

cut zuccini Vegetable Chili

As the vegetables are diced I add them to the onion and mushroom mixture and they are start to cook slowly.  I add the can of tomatoes and the spices and let it bubble for a bit.

Then I add beans to the pot.

add beans to chili pot Vegetable Chili

Stirring all of the ingredients together, well actually its more of a “fold” the ingredients together.  Let is simmer for a while.  The spices and vegetables will soften and join together.

And it will begin to look yummy like this.

chili in pot Vegetable Chili

Vegetable Chili
Prep Time
Cook Time
Total Time
This is a very easy vegetable based chili. Once you get started with this recipe you can use any vegetables you wish. Also adding some meat if that works for you will make it unique. Beef or chicken which ever you wish. Or just leave it as a vegetable chili and enjoy!
Recipe type: Main Dish
Cuisine: American
Serves: 6
  • 3 tbsp of olive oil
  • 2 tbsp chopped garlic
  • ½ tbsp chili powder
  • ½ tbsp ground cumin
  • 1¼ teaspoons salt
  • ¼ tsp cayenne
  • ¼ tsp hot sauce
  • 1 17 oz jar of salsa
  • 1 28 oz can diced tomatoes
  • 1 medium Onion, chopped
  • 1 carton of fresh Mushrooms sliced
  • 3 small zucchini chopped
  • 1 15 oz can of black beans, rinsed and drained
  • 1 15 oz can of red kidney beans, rinsed and drained
  1. Heat oil in a dutch oven
  2. Add onions and saute until light brown
  3. Add mushrooms and cook together until yummy
  4. Add zucchini and garlic and cook 2 minutes more
  5. Add salsa and diced tomatoes, stir together
  6. Add all beans, stir together
  7. Add all spices and fold into mixture
  8. Simmer for 20 minutes
Many times I add corn to this chili is adds a sweetness to it. Yum!

Serve with Shredded cheese on top with a side of nacho chips! (These suggestions not included in nutritional information)
Nutrition Information
Calories: 244.2 Fat: 1.5 Fiber: 16.3

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Comments (1)

  • eleanor gifford


    Looks and sounds yummy Tracy, will try it out soon as well as the shrimp and veggie dish


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Nutrition Information

You may not find the nutritional information within my recipes. I understand that it is very important to many including myself.

If you need this information, I encourage you to use the websites to the right to calculate the details. This way you can have them as you need them based on the plan you are following.

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