This Vegetarian Chili Recipe is packed with TONS of fresh veggies! It’s thick, cozy and filling. Freezer friendly and perfect for a big family dinner!
Let’s talk chili! I LOVE chili. It’s so comforting, you can load it up with beans, vegetables and delicious toppings, and it’s healthy! This entire pot of vegetarian chili only has 6 Weight Watchers points (Freestyle program)! It really is the BEST Vegetarian Chili Recipe and I think you all will love it as much as I do 🙂
I have a few different chili recipes on my site (because I love it so much) and this one is probably neck and neck with my Best Vegan Chili Recipe. This recipe is actually vegan as well, but I did top mine with some non-fat greek yogurt. I’m calling this the best vegetarian chili recipe though because it’s loaded with SO many veggies!
What You’ll Need To Make The Best Vegetarian Chili Recipe
- Vegetables – As always, I like to encourage you to use whatever veggies you and your family love. Here is what I used in this chili: onion, red bell pepper, green bell pepper, zucchini, carrots, corn and cauliflower rice. Sweet potato would be great too, but since I’m on WW I wanted to use all zero point vegetables.
- Beans – I used three cans of beans in this recipe. You could use all the same type of bean or mix it up, like I did. I used a can each of black, pinto and dark kidney beans.
- Tomato and Tomato Paste – I usually use a can of diced tomatoes but I wanted this recipe to have as little WW points as it could, so instead I diced up 3 fresh tomatoes. I did use 4 tablespoons of tomato paste though, because I love how it helps thicken the chili.
- Spices – There are quite a bit of spices used in this vegetarian chili recipe. If you cook a lot, you probably already have them in your cupboard. If not, you can try to find a bulk spice section at a natural foods store so you only have to buy what you need.
- Vegetable Broth – I’ve been using this Better Than Bullion paste for a while and love it! It stays good in the refrigerator for a long time and I just add in a teaspoon for every cup of water.
What Makes This The Best Vegetarian Chili?
- It’s loaded with spices! It may seem like a lot of spices but they are what make this chili recipe so flavorful. My go-to chili spices are: cumin, paprika, smoked paprika, chili powder, garlic powder, onion powder, and dried herbs.
- I let the chili simmer for a bit to develop the flavor. Chili can take only about 30 minutes to make, but I’ve found that if you let it simmer a little bit longer, the flavor really comes out. You don’t have to let it cook all day, but once you add everything in I like to let it keep cooking for about 30 minutes if I have time.
- It’s nice and thick! I’ve said many times that I don’t really like brothy soups as much as I love thick and creamy soups. Chili is one that always has to be thick! In my Vegan Chili Recipe I add refried beans and tomato paste to help thicken it, but in this recipe I just blend up about 2 cups of the chili and then add it back into the pot. This helps give it such a great texture but also keeps a lot of it nice and chunky.
Chili Topping Ideas!
I feel like picking out your chili toppings is almost just as fun as eating the chili 🙂 Here are a few ideas in case you’re looking for some ways to jazz up your chili:
- Plain non-fat Greek yogurt, sour cream, shredded cheese
- Crackers, fritos, chips, croutons, cornbread
- Avocado, jalapeno, cilantro, green onion, tomato, onion, radishes,
I’d love to know what you think if you give this Vegetarian Chili Recipe a try!Print
This Vegetarian Chili Recipes is hearty, cozy, heathy and delicious! It’s also packed with tons of vegetables!
- 2 teaspoons olive oil
- 1/2 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium sized zucchini, diced
- 1 cup small diced carrots
- 2 cloves garlic, minced
- 3/4 cup corn kernels
- 1 cup cauliflower rice
- 3 medium sized tomatoes, diced (or 1 15 oz can diced tomatoes)
- 3 (15 oz) cans beans, I used black, pinto and kidney
- 4 tablespoons tomato paste
- 3 teaspoons cumin
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon herbs de Provence, or dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups vegetable broth
- Heat a large pot over medium heat and all olive oil, onion, bell peppers, zucchini, and carrot. Season with a pinch of salt and pepper and let cook, covered until softened, about 10 minutes. Add the garlic, corn and cauliflower rice and cook another 2-3 minutes.
- Next, add the tomatoes, beans, tomato paste and spices. Stir together and then add the broth. Stir again, cover and simmer for 20-30 minutes.
- Carefully add two cups of the chili to a blender and blend until smooth. Add back to the chili and mix in. Serve, garnish and enjoy!
The entire pot of chili only has 6 (freestyle) WW points in it. It makes about 6 cups so about 1 point per cup.