Deb’s Veggie Chili

Enjoy this Veggie Chili recipe directly from my Mom’s kitchen! It’s perfect for a winter day or even game day. My family loves making a batch when watching Buckeye football. It’s veggie forward with a spicy kick! 

Veggie Chili

Veggie Chili 


  • 1 yellow onion, diced
  • 1 green bell pepper, chopped 
  • 2 large carrots, chopped 
  • 1 medium zucchini, chopped 
  • 1 can (15 oz) petite diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) Joan of Arc spicy chili beans 
  • 1 can (15 oz) black beans, drained and rinsed  
  • 1 can (15 oz) corn, drained and rinsed 
  • 1 packet Buena Vida Chili powder (2 packets for extra kick)


  1. In a large stock pot, sauté onion in olive oil until fragrant. 
  2. Add bell pepper, carrots, zucchini and stir occasionally, approximately 5 minutes. 
  3. Add remaining ingredients (canned items and chili powder). 
  4. Add 2 cans of water. Bring to a slight boil. 
  5. Reduce heat to low. Simmer an hour, stirring frequently. 
  6. Serve in mugs or bowls with your favorite chili toppings. Enjoy!

If you make this recipe at home, tag us @everglownutrition on Instagram! If you liked this recipe, you may also like this Root Down Butternut Squash Soup.

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