Veggie Chili Recipe

By Mariely Lopez, a Nutrition Communication Undergraduate at Arizona State University


Brace yourselves because the recipe that I am about to share with you is filled with so many flavors your taste buds are going to explode! I will warn you though, this recipe is a bit time consuming but in the end you will appreciate it that much more.

Plus, I love chili. This chili recipe is perfect for summer because it’s full of vegetables and ones, like zucchini or any other type of squash that are plentiful in our summer gardens.

So, without further ado I will let the recipe speak for itself…




  • 2 Tablespoons of Olive Oil
  • 1 Large Diced White Onion
  • 4 cloves Garlic (make sure they are minced)
  • 1 Diced Yellow Bell Pepper
  • 1 Diced Red Bell Pepper
  • 1 Diced Green Bell Pepper
  • 2 stalks of Diced Celery
  • 2 Large Diced Carrots
  • 1 Diced Jalapeno
  • 3 cups of Vegetable Broth
  • 1 can of Plain Tomato Sauce
  • 3 Tablespoons Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Ground Oregano
  • 1 Large Diced Zucchini
  • 1 can Black Beans (drained and rinsed)
  • 1 can Garbanzo Beans (drained and rinsed)
  • 1 can of drained and rinsed Kidney Beans
  • 1 can Pinto Beans also drained and rinsed
  • 1/3 cup corn Flour
  • 1/2 cup Warm Water
  • 1/2 teaspoon Salt, to Taste
  • Cotija Cheese (to top of each serving)
  • Cilantro Leaves (a pinch or whatever you see fit)




In a large pot, heat the oil over medium heat. Add the garlic, onion, all of the bell peppers, celery, carrots, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Then, add the following: chili powder, cumin, oregano, and salt. Stir and cook for a few more minutes.


After you’ve added all of the veggies pour in the broth, and tomato sauce. Stir until you bring it to a boil, then decrease the heat to low, cover, and simmer for 30 minutes. After the 30 minutes are up add the zucchini and beans, stir, then cover and simmer for 30 more minutes.


Mix the corn flour with the warm water and stir it into the pot. Simmer for 15 more minutes and then serve! Make sure to top it off with cotija cheese or cilantro

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