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Recipe: Vegetarian chili

Serves 8

Medically reviewed on Apr 2, 2018

Dietitian Tip

If you can't find Fresno peppers, you can substitute jalapeno peppers in this recipe.


  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 2 Fresno peppers, diced
  • 2 quarts crushed tomatoes (no salt added)
  • 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
  • 2 tablespoons cumin
  • 1 tablespoon chipotle pepper
  • 1 tablespoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oregano


In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.

Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.

Nutritional Analysis (per serving)

Serving SizeAbout 1 1/2 cups
Carbohydrate34 g
Cholesterol0 mg
Fiber9 g
Protein7 g
Sodium79 mg
Monounsaturated Fat1 g
Saturated Fattrace
Total Fat1 g

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