Veggie Chili

  • Servings: 4
  • Prep Time: 35m
  • Cook Time: 25m
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Nutritional Info

This information is per serving.

  • Calories



  • 2 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, seeded and chopped
  • 1 large green bell pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 1 cup pale beer or vegetable broth
  • 1-28oz. can crushed tomatoes
  • 1-15oz. can black beans
  • 2-15oz. cans dark red kidney beans
  • 1-15oz. can pinto beans
  • 1-4oz. can diced green chiles
  • 1 Tbsp. cumin
  • 1 tsp. chili powder (if you want your chili spicy, add up to 2 Tbsp. chili powder)
  • 1 tsp. salt
  • 1-16oz. can Rosarita Zesty Salsa refried beans (or other spicy vegetarian refried beans)


This photo is missing a can of dark red kidney beans, a can of pinto beans, and a can of diced green chiles:




Step 1

Over medium heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables.

Step 2

Add beer, tomatoes, black beans with liquid, red kidney beans with liquid, pinto beans with liquid, and green chiles and stir to combine.

Step 3

Season chili with cumin, chili powder, and salt. Thicken chili by stirring in refried beans.

Step 4

Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Step 5

Serve bowls of chili topped with shredded Daiya cheese, chopped tomatoes, and green onions. Use blue corn tortilla chips for dipping.

Bon Appetit!

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