Easy & Delectable Vegetarian Chili Recipe


With temperatures hitting negative numbers overnight, I’m looking for easy dishes to cook that are warming – and this chili is certainly that! A mix of veggies, beans, and spices, this is excellent on its own or paired with a whole grain like brown rice or whole wheat pasta.

It’s also an easy dish: most of the prep work is chopping veggies.

And because I like to cook huge meals with lots of leftovers, you can expect this dish to serve 10-12 people. But don’t worry – it does freeze well, if you don’t want to be eating chili all week. 😉


  • 2 tbsp olive oil
  • 2 onions
  • 1 tbsp cumin
  • 1 tbsp oregano
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp paprika
  • 2 bell peppers
  • 2 stalks celery
  • 6 cloves garlic
  • 1 large zucchini
  • 15 oz can of corn
  • 16 oz fresh mushrooms
  • ¼ cup chili powder
  • 2 bay leaves
  • 3 14.5 oz cans of diced tomatoes
  • 15 oz can of black beans
  • 15 oz can of kidney beans
  • 15 oz can of garbonzo beans



  1. On medium-high heat in a large stockpot, mix olive oil, chopped onions, cumin, oregano, salt, pepper, and paprika. Allow onions to soften and become translucent, about 3-4 minutes.
  2. Chop and add bell peppers, celery, and minced garlic. Mix ingredients, allow 3 minutes to soften.
  3. Stir in chopped zucchini, drained corn, and chopped mushrooms. Allow 5 minutes for mixture to release some liquid.
  4. Stir in chili powder, bay leaves, and diced tomatoes.
  5. Drain and rinse each can of beans, then stir them in.
  6. Bring to a boil and then lower heat to medium-low, simmering for 20-30 minutes.
  7. Serve with or over whole grains. Watch out for the 2 bay leaves!


Did you make the chili? What did you think? Share your thoughts in the comments below.


  1. Sounds yummy!

  2. Looks great!

  3. Marianne

    Just made this today, it was delicious. Thanks for a great recipe

  4. So delicious!! This will definitely go into my list of favorite recipes!

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