Spicy Vegetarian Chili

Spicy Vegetarian Chili
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 577.0 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 6.8 g

View full nutritional breakdown of Spicy Vegetarian Chili calories by ingredient
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My favorite Veggie Chili. So good with a tsp of fat free sour cream.
15 1-cup servings
My favorite Veggie Chili. So good with a tsp of fat free sour cream.
15 1-cup servings

Number of Servings: 15


    2 TBSP olive oil
    2 medium yellow onions, chopped
    1 large carrot, chopped
    1 medium green pepper, chopped
    1 medium red pepper, chopped
    4 garlic cloves
    1 to 3 TBSP finely chopped chipotles in adobo sauce
    1 TBSP dried oregano
    1 to 2 TSP ground cumin
    1 TBSP chili powder
    1 - 2 TSP salt
    1 (28-oz) can petite diced tomatoes with their liquid
    4 - 4.5 Cups cooked red kidney beans, drained
    1.5 - 2 Cups cooked black beans, drained
    4 Cups of water
    4 Cups of fat free chicken stock or water


1. Heat oil in a large pot over medium heat and add onions, carrots, celery, peppers and garlic and cook until onion is transluscent but not browned.
2. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend and add tomatoes and 4 cups of water. Simmer over low heat for about 30 minutes.
3. Add beans and the remaining 4 Cups of water (or chicken stock) and simmer an additional 30 minutes. I add the 4 cups of chicken stock at the end because I do not like it too thick.
With the added water, it makes 15 1 cups of chili

Number of Servings: 15

Recipe submitted by SparkPeople user MGRIESMER.

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