Vegetarian Chili Recipe

Try a vegetable twist on classic chili with this vegetarian chili.

January 2006

  • chili
    Enjoy the rich texture of this chili over some warm cornbread on a chilly winter day with friends, even the meat eaters.
    Photo by GettyImages/modesigns58
  • chili

Yield: 8 servings

A mixture of fresh vegetables and beans add flavor and texture to this chunky, zesty chili.


  • 2 tablespoons canola oil
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1 tablespoon chopped garlic
  • 1 can (28 oz.) chopped tomatoes
  • 1 butternut squash, peeled and diced
  • 1 small celery root, peeled and diced
  • 1 bag (1 lb.) frozen corn
  • 2 cans (15 oz. each) dark red kidney beans
  • 2 cans (15 oz. each) black beans
  • Salt to taste
  • 1/4 cup chili powder
  • 2 chipotle chiles in adobo, chopped


  1. Heat oil in a large Dutch oven.
  2. Add onion, carrots and garlic; cook over medium heat for 5 minutes, or until crisp-tender.
  3. Add tomatoes, butternut squash and celery root; bring to boil. Cover and simmer for 20 minutes. Stir in remaining ingredients.
  4. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally, until chili has thickened.
These recipes are from the January 2006 issue of Heart of the Home.

Recipes from this issue:

Other Vegetarian Recipes:

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