Vegetable Chili

Who needs meat when you can have this delicious all-vegetable chili?

Vegetable chili is a satisfying option for anyone on a diet. Also try one of these vegetarian recipes for a quick meatless meal.

[quicklook-recipe prep_time=”20 min” cook_time=”50 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]


  • 2 tablespoons olive or canola oil
  • 2 large onions, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 sweet red or green pepper, diced


  • 1 can (16 ounces) crushed or diced tomatoes
  • 1 cup vegetable broth
  • 2 yellow squash
  • 1 can (16 ounces) red kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tablespoons chopped parsley
  • 1/2 cup low-fat sour cream


[step-list-wrapper title=”How to make it ” time=”1 hour, 10 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a Dutch oven, heat oil over moderate heat. Add onions and garlic; sauté, stirring, about 7 minutes or until softened and golden. Stir in chili powder and cook 2 to 3 minutes longer.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Sauté celery, carrots, and sweet pepper, stirring frequently, 6 to 7 minutes or until softened.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add tomatoes and broth; bring to a boil. Add squash, kidney beans, and corn. Cover and simmer, stirring occasionally, 25 to 30 minutes or until tender.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir in the parsley and top each serving with sour cream.[/step-item]

[nutrition-info calories=”374″ calories_fat=”” fat=”14 g” sat_fat=”1 g” choles=”0 mg” sodium=”661 mg” carbs=”54 g” sugars=”” protein=”13 g” fiber=”14 g”]


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Originally Published in Reader's Digest