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Jessica's Vegetarian Chili

Rated as 4.33 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
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 45.2 12.2 < 1 796 Full nutrition

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Read all reviews 5
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Tasted great and the family loved it:)

Love all the veggies but it was bland.

I’m doing the Daniel Fast for church. My parents had my daughter and I over for supper and my Mom & Dad made this!

I've made this recipe twice and it is so simple and easy and absolutely delicious! It was actually the choice for this year's Christmas dinner!

This came out pretty good! I sprinkled some cheese on top and was surprised I didn't miss the meat. I used 2 green peppers because I didn't have a red. I knew we would like a little more spice t...