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Veggie chili

From Shelby Moose, Crossing Rivers Health Registered Dietitian


  • 2-3 cans beans, rinsed and drained (I like pinto, black, and kidney beans)
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves garlic minced (optional)
  • 1 cup chopped green or red pepper
  • 1 cup chopped zucchini (optional)
  • ½ cup frozen corn
  • 1 can whole peeled tomatoes (un-drained)
  • ½ cup broth or tomato juice
  • 2 Tbsp oregano
  • 1 tbsp chili powder
  • Salt to taste


  1. Sauté over medium heat chopped onion, garlic, green pepper, can of tomatoes.
  2. In a large stock pan add all ingredients and cook until tender, simmer 30 minutes, stirring occasionally.
  3. Add salt to taste.

Suggested toppings: plain yogurt, shredded cheese and/or chopped cilantro

Suggested accompaniments: Brown rice or cornbread.

Makes about 8-9 cups.