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Jessica's Vegetarian Chili

Rated as 5 out of 5 Stars

"I am on the Daniel Fast and chili is one of my favorite things to eat. This is now my favorite chili! It's full of flavor and I don't feel bad for indulging. Enjoy and let me know how you liked it! Serve with a sweet or savory cornbread. See my recipes for both."
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1 h 12 m servings 263 cals
Original recipe yields 6 servings


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  1. Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.
  2. Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.


  • Cook's Note:
  • You can add meat to this for a heartier chili. I recommend lean ground beef or smoked sausage.

Nutrition Facts

Per Serving: 263 calories; 6.4 g fat; 45.2 g carbohydrates; 12.2 g protein; < 1 mg cholesterol; 796 mg sodium. Full nutrition

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Tasted great and the family loved it:)