Vegetable Chili

January 9, 2018 9:16 am Published by Leave your thoughts

There is something about rainy days and chili; they go together really well…. Rainy days and Mondays might get you down but this healthy, colorful and flavorful chili will bring your mood back up.  I made this yesterday and the whole house smelled so amazing, I started it about 4:00 and it was so dark and rainy outside.  I comforted myself with piano music in the background and while I was chopping vegetables for the chili all my worries seemed to go out the window.  This easy to make chili is great for a family dinner or for a tail gate chili party!


2 tablespoons olive oil

3 stalks of celery, chopped

3 carrots, chopped

1 orange or yellow bell pepper chopped

1 large onion, chopped

3 -15 oz. cans of kidney beans, rinsed and drained

1 15 oz. can of refried beans

1 15 oz. can of Rotel or roasted chopped tomatoes

1 15 oz. can of tomato sauce

3 tablespoon chili powder-

(You can use less but I like a bit of spice, start with 2 and taste later)

1 tablespoon dried oregano

1 teaspoon kosher salt

1 teaspoon coarse ground pepper

1 tablespoon cumin

3 cloves of garlic, chopped

1 -5 oz. can of hot or mild chopped jalapeños

2 cups of frozen corn

2 medium zucchini, chopped



  1. In a 6 quart Dutch oven or pot, heat olive oil over medium/high heat and add the celery, carrots, bell pepper and onions and cook for 10 minutes, stirring occasionally
  2. Add the remainder of the ingredients and bring to a low boil and then turn down to simmer and cook for 1 hour, stirring occasionally.
  3. Serve with tortilla chips, fresh chopped onion, shredded cheese, avocado, or salsa if so desired. Serves 6

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This post was written by Joseph Sciascia

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