Vegetarian Chili - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Even if you’re usually a meat-lover, this vegetarian chili will leave you satisfied and looking forward to leftovers. Pair it with a salad or cornbread or enjoy it on its own for a meal that will warm you on a cold day.


  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 bell peppers, chopped
  • 3 garlic cloves, finely chopped
  • 3 Tbsp. finely chopped chipotle peppers in adobo sauce
  • 1 Tbsp. oregano
  • 2 tsp. cumin
  • 1 Tbsp. chili powder
  • 1½ tsp. salt
  • 1 (28 oz.) can diced tomatoes, undrained
  • 4 cups water
  • 1 cup corn
  • 3 cups canned red kidney beans, drained
  • 1½ cups canned black beans, drained


  1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers, and garlic. Cook until vegetables are soft (10-12 minutes).
  2. Stir in chipotles, oregano, cumin, chili powder, salt, tomatoes, and water. Turn heat to low and simmer until flavors are well combined (40-45 minutes).
  3. Stir in corn and beans. Simmer until beans are hot and have had a chance to soak up the flavors (20-30 minutes).
Nutritional analysis per serving: Calories 400; Total Fat 9g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 1940mg (84% DV); Total Carbohydrate 64g (23% DV); Dietary Fiber 19.5g (68% DV); Total Sugars 13g; Includes 0g Added Sugars (0% DV); Protein 19g; Vitamin D 0% DV; Calcium 15% DV; Iron 35% DV; Potassium 25% DV; Molybdenum 440% DV; Vitamin C 100% DV; Copper 60% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796