Looking for a satisfying meatless chili that doesn’t skimp on flavor? This Zippy Vegetable Chili is packed with bold spices, colorful veggies, and a medley of beans that give it heartiness and texture in every bite. It’s easy to make vegan by using vegetable broth and skipping the meat—perfect for a cozy weeknight dinner or meal prep for the week ahead; however, you can add meat to customize it to your family’s tastes.
While beans aren’t typically considered low-carb, they do contain resistant starch when served hot, which means they have a gentler impact on blood sugar levels. (Fun fact: cold beans are more likely to spike insulin, but hot beans are a better option if you’re being mindful of carbs!)
This chili is warm, zesty, and customizable—top it with avocado, a sprinkle of cheese, or a dollop of sour cream to make it your own.
Ingredients
1 Tbsp. extra virgin olive oil
3 cloves garlic, minced
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 onion, chopped
1 can chopped green chiles
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. granulated Swerve or sugar
1-1/2 tsp. Mexican oregano
1-1/2 tsp. dried basil
1.4 tsp. smoked paprika
(Optional) 1 lb. ground beef
2 cans pinto beans, rinsed and drained
1 can kidney beans, riinsed and drained
1 can black beans, rinsed and drained
1 28-oz can crushed tomatoes
1 can tomato paste
1-1/2 -2 cups vegetable or beef broth
2 small zucchini, cubed
1-1/2 cups mushrooms, chopped
1/2 cup Monterey Jack cheese, shredded
1 lime, cut in wedges for serving
Toppings: extra cheese, chopped avocado, sour cream, salsa, chopped cilantro
Instructions
Heat oil in a large pot. Add garlic, onion, red and green peppers and green chiles. Saute for about 5-7 minutes until the vegetables are soft.
Add all the seasonings and stir.
If you want to add some ground beef, you can add this ingredient now and cook until it has browned.
Add the beans and stir.
Add the crushed tomatoes, tomato paste and broth.
Add the mushrooms and zucchini and stir. Heat until the vegetables have softened.
Top with cheese, avocado, chopped cilantro, sour cream, red onion or a squeeze of lime.
If you like this recipe, you may also like the following recipes:
Low-Carb Mexican Vegetable Lasagna
Black Bean Cakes with Zesty Corn Salsa
Southwestern Rice and Bean Burritos
Zippy Vegetable Chili with Beans
Equipment
- 1 measuring cup
- Measuring spoons
- 1 colander
- 1 knife
- 1 soup pot or Dutch oven
- Large spoon
Ingredients
- 1 Tbsp. extra virgin olive oil
- 3 cloves garlic minced
- 1 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- 1 onion chopped
- 1 can chopped green chiles
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1 tsp. granulated Swerve or sugar
- 1-1/2 tsp. Mexican oregano
- 1-1/2 tsp. dried basil
- 1.4 tsp. smoked paprika
- Optional 1 lb. ground beef
- 2 cans pinto beans rinsed and drained
- 1 can kidney beans riinsed and drained
- 1 can black beans rinsed and drained
- 1 28- oz can crushed tomatoes
- 1 can tomato paste
- 1-1/2 -2 cups vegetable or beef broth
- 2 small zucchini cubed
- 1-1/2 cups mushrooms chopped
- 1/2 cup Monterey Jack cheese shredded
- 1 lime cut in wedges for serving
- Toppings: extra cheese, chopped avocado, sour cream, salsa, chopped cilantro
Instructions
- Heat oil in a large pot.
- Add garlic, onion, red and green peppers and green chiles.
- Saute for about 5-7 minutes until the vegetables are soft.
- Add all the seasoning and stir.
- If you want to add some ground beef, you can add this ingredient now and cook until it has browned.
- Add the beans and stir.
- Add the crushed tomatoes, tomato paste and broth.
- Add the mushrooms and zucchini.
- Heat and stir until the vegetables have softened.
- Top with cheese, avocado and a squeeze of lime.
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