Go Back

Hearty 3 Bean Vegetarian Chili

Heidi Davison
This vegetarian chili is a healthy and quick dinner option full of vegetables and protein. It tastes great topped with parsley, cheese, or sour cream.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Entree
Cuisine American
Servings 6

Ingredients
  

  • 1 Tbsp olive oil
  • 1 diced medium onion
  • 1 large chopped zucchini
  • 2 small or 1 large tomatoes
  • 1 can chili beans
  • 1 can dark kidney beans
  • 1 can great northern beans
  • 1 packet chili seasoning or your own mix
  • Optional toppings: parsley cheese, sour cream
  • For chili seasoning:
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Chop all vegetables.
  • Heat oil in large pot and add onion and zucchini. Cook 5 minutes or until tender.
  • Add in tomatoes and beans.
  • Add in chili seasoning. Mix well.
  • Let chili come to a boil. Once boiling, reduce heat and let simmer for 20 minutes.
  • If using the Crockpot, skip the boiling step and cook in the slow cooker on LOW for 3-4 hours.
  • Stir occasionally.
  • Serve warm with toppings.