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Make a dinner that everyone will enjoy with this vegetarian chili recipe.




  • 1 tablespoon vegetable oil
  • 1/4 cup diced yellow or white onion
  • 1 clove garlic, chopped or teaspoon chopped garlic
  • 1/2 teaspoon ancho or regular chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 2 tablespoons no salt added tomato paste
  • 1/2 cup water
  • 1 15.5-ounce can kidney beans, rinsed and drained
  • 1 15.5-ounce can pinto beans, rinsed and drained
  • 1/2 cup shredded carrots
  • 1 28-ounce can diced tomatoes, undrained
  • 1 4-ounce can diced green chilies, undrained
  • 1/2 cup frozen corn
  • 1/4 teaspoon dried oregano
  • 1/2 cup shredded cheddar cheese, optional



  1. Heat the oil in a large sauce pan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté 30 seconds more.
  2. Add cumin, chili powder and pepper. Sauté another 30 to 60 seconds, until fragrant.
  3. Mix in tomato paste and cook until slightly browned, stirring and watching closely to prevent burning.
  4. Stir in water.
  5. Add all remaining ingredients except dried oregano and cheese. Reduce heat and simmer 30 minutes to one hour. Add more water if chili gets too thick.
  6. Stir in oregano and cook briefly to blend flavors.
  7. Remove from heat. Divide into four bowls, top each with cheese and serve.


Serves 4


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
Amount per Serving  
Calories: 357  
Calories from Fat: trace  
  % Daily Value *
Total Fat: 5 g 7%
Saturated Fat: 1 g 3%
Cholesterol: 0 mg 0%
Sodium: 737 mg 31%
Total Carbohydrate: 63 g 21%
Dietary Fiber: 18 g 72%
Protein: 19 g  
Vitamin A 109%
Vitamin C 34%
Calcium 8%
Iron 86%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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