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The Best Vegetarian Chili EVER!

This warm and comforting vegetarian chili tastes great and is full of whole ingredients that are healthy for you too.
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: Budget-Friendly, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 227kcal
Author: SkinnyMs.


  • 15 1/2 ounces kidney beans can, drained and rinsed
  • 15 1/2 ounces black beans can, drained and rinsed
  • 15 1/2 ounces pinto beans can, drained and rinsed
  • 1 cup frozen corn
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 red onion diced
  • 28 ounces crushed tomatoes can
  • 1 cup vegetable broth
  • 5 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon Ghirardelli cocoa powder unsweetened
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper or a bit less
  • a couple splashes of lite soy sauce optional, gluten-free tamari
  • 1/2 teaspoon salt
  • black pepper and paprika to taste


  • Chop the garlic, onion, and bell peppers. Sauté lightly over medium-high heat in 1-2 tsp olive oil. Meanwhile, rinse the beans until all of the canning liquid is gone.
  • Once the veggies have sautéed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
  • Once the chili is done cooking, top with anything you like. Here are some suggestions: 1 Tbsp reduced-fat cheese, fat-free sour cream or 0% Greek yogurt, whole wheat tortilla chips, or Old-Fashioned Cornbread.


Serving: 1.5cups | Calories: 227kcal | Carbohydrates: 44g | Protein: 12g | Fat: 2g | Sodium: 1067mg | Fiber: 13g | Sugar: 8g |
SmartPoints (Freestyle): 7