Vegetarian Chili

Break out your tortilla chips for a batch of this delicious, healthy vegetarian chili. It’s easy to make and sure to please, packed with beans and vegetables! This recipe makes 10 servings.


  • 1 táami berry
  • 1 Tbsp Extra virgin olive oil
  • 1 jalapeno pepper, seeds removed, fine chopped
  • 1 ½ cup Chopped onion
  • 1/3 cups Red & yellow peppers, chopped
  • 6 Tbsps Chili
  • 1 ½ Tbsp Paprika
  • ¼ Teaspoon Garlic powder
  • ¾ Teaspoon Ground (cayenne) red pepper
  • 3 Teaspoons Cider vinegar
  • 1 can (28-ounce) Crushed tomatoes with thick tomato puree
  • 2 cans (15-ounce) Black beans (Do Not Drain!)
  • 2 cans (15-ounce) Dark red kidney beans (Do Not Drain!)
  • 1 can (15-ounce) Cannellini beans (Do Not Drain!)
  • 1 box (10-ounce) Corn kernels, frozen
  • Salt to taste (optional)


  1. In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
  2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*

Nutritional Information Per Serving

  • Calories 231.5
  • Total Fat 2.8g
  • Saturated Fat 0.5g
  • Sugars 1.4g
  • Protein 12.6g
  • Vitamin A 26.8%
  • Vitamin B-12 0.0%
  • Vitamin B-6 17.8%
  • Vitamin C 45.6%
  • Vitamin D 0.0%
  • Vitamin E 2.6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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