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Vegetable Chili

Yield: 1 large batch

This chili is simple to make, chock full of vegetables, and freezes well for quick dinners. Serve over brown rice or with whole grain bread for a complete meal. May be prepared using stovetop or crock pot methods.


1/4 cup olive oil
1 1/2 cup sliced celery (4 stalks)
1 1/2 cup thinly sliced carrot
1 1/2 cup diced zucchini
1 cup chopped onion
1 cup sliced fresh mushrooms
1 red bell pepper, chopped
1 green bell pepper, chopped
2 to 3 cloves garlic, minced
2 28-ounce cans Italian tomatoes, chopped
2 tbs chili powder, or to taste*
1 tbs dried basil
1 tbs dried oregano
1 tsp salt
1 tsp pepper, or to taste
1/2 cup chopped parsley
1/2 cup chopped fresh dill OR 1 tb dried dill weed
2 ea 19-ounce cans beans, your choice**
Garnishes:  chopped green onion, shredded Monterey
-- Jack Cheese, hot cooked rice (optional)



Saute vegetables in oil over medium heat in a large Dutch oven until carrots are tender.  Add tomatoes and seasonings (if using dried dill weed add at this stage).   Cover and simmer gently over low heat for 30 to 40 minutes.  Meanwhile, drain beans and rinse well.  Stir in fresh parsley, fresh dill and beans. Cook over low heat, covered, for 20 minutes more.


I prefer this method because it's so easy and there's less risk of burning.  Place all ingredients except the fresh parsley, fresh dill and beans into a 6 quart crock pot.   Cook on high for about 3 hours, or until vegetables have almost reached the desired tenderness.  Meanwhile, drain beans and rinse well.  Add remaining ingredients and cook for 1 hour more.  If chili seems too watery, remove cover from crock pot, and allow liquid to boil off until chili reaches desired consistency.


* The 2 tb of chili powder is great for those who like their chili really hot.   For those with more sensitive palettes, you can turn down the heat by adding only 1 to 1 1/2 tb, and by cutting the amount of pepper in half.

**You can experiment with any kind of bean:  red or white kidney, navy, garbanzo, pinto, or others. I prefer the tried and true red kidney bean.

*** This crock pot method is based on the instructions for my own personal crock.  Others may suggest different settings and cooking times.  Simply follow the instructions for a basic stew in your instruction manual.

"I clipped this recipe out of a newspaper years ago and it instantly became a favourite . It's great for vegetarians, though meat eaters can add a little cooked organic ground beef if preferred."

Recipe published: Spring, 1999
Last Modified: Spring, 2006

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Copyright © 1999-2012 Robin L. Russell