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Super easy, healthy and delicious vegetarian chili. This is so good and packed with protein and vegetables!

Vegetarian Chili...Easy, Healthy and Delicious!

Course Chili
Servings 4 -6


  • 1 Tbsp . olive oil
  • 1 medium onion chopped
  • 2 whole carrots diced
  • 4 cloves garlic minced or 1 tsp garlic salt
  • 1 sweet red bell pepper diced
  • 1 green bell pepper diced
  • 2 Tbsp . chili powder gives a "kick"--add less or more depending on your taste
  • ½ tsp . freshly ground pepper
  • cup fresh squeezed lime juice about 1/3
  • 1 15- oz cans of kidney beans drained
  • 1 15- oz can of pinto or chili beans undrained
  • 1 15- oz can beans of choice drained
  • 1 15- oz can diced tomatoes
  • 1 10- oz can of Rotel tomatoes and chilies
  • Diced Avocado optional


  1. In a large (non-aluminum) kettle, heat oil over low heat; add onion, carrot, garlic, and peppers. Cover and cook until vegetables are very soft, about 10 minutes. Remove lid, add chili powder, pepper and lime juice and cook an additional 2-3 minutes, stirring occasionally. Add beans and tomatoes Heat to a low boil and then simmer on low for about 20 minutes. Serve with diced avocado. Yum!