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Vegetarian Chili

average rating is 3 out of 5, based on 150 votes

Experience the robust flavors of our Vegetarian Chili, a perfect meal that combines nutrition and indulgence. This heartwarming dish, brimming with fresh vegetables and black soybeans, is a delicious way to keep your meals healthy, fiber-rich, and protein-packed, making it a wonderful addition to any plant-based diet.

Serving Suggestions:

This vegetarian chili shines when topped with a sprinkle of shredded cheese, a dollop of sour cream, and a generous scattering of green onions. For an even healthier touch, consider using low-fat cheese and Greek yogurt in place of sour cream. Serve alongside a fresh garden salad or a slice of whole grain bread for a full, satisfying meal.


Prep Time


Total Time







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1 tablespoon olive oil

1 medium onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

2 zucchinis, chopped

1 cup chopped celery

1 can (15 oz) black soybeans, drained and rinsed

1 can (28 oz) diced tomatoes, undrained

1/4 cup chili powder

1 tablespoon cumin

1 teaspoon oregano

Salt and pepper to taste

1 cup vegetable broth

Optional toppings: shredded cheese, sour cream, chopped green onions


  1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic and sauté until softened, about 5 minutes.

  2. Add the zucchini and celery to the pot and continue to cook for another 5 minutes.

  3. Stir in the black soybeans, diced tomatoes (with juice), chili powder, cumin, oregano, salt, and pepper.

  4. Add the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer, covered, for about 30 minutes.

  5. After 30 minutes, remove the lid and let the chili continue to simmer for another 10 minutes, or until it reaches your desired thickness.

  6. Serve the chili hot, with your choice of toppings.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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