Rainbow Veggie Chili

Rainbow Veggie Chili

73 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Recipe by  theveggieone

“Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
  2. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

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Reviews (73)

Rate This Recipe


Very delicious! I added ground turkey and used 2 zucchini and 2 yellow squash. I added 1 teaspoon of cumin and a little extra chili powder because of my additions. I also used frozen corn instead of the canned. I only used a couple spoonfuls of tomato paste. Thank you for the recipe!



Very wonderful! first off i have never made a chili before, (and i don't like beans). I bought a cornbread mix a couple of weeks ago and realized i needed to do something with it and thought well chili would work, and thus i stumbled onto this. I doubled most all the veggies since i am a veggie. it made enough left-overs for my boyfriend and I to enjoy for three days! (he even had chili dogs, since he is a meat eatter.) I used chedder cheese, chopped green onions, and even sour cream as toppings! this is a regular for me now!



This recipe was even better than we'd hoped. I omitted the yellow squash (didn't have any) and added a yellow pepper (along with the green pepper.) I also added a can of diced tomatoes because that's what I had in the pantry. Since we aren't vegetarians, we added grated chedder cheese to the top. I also added LA Gold Hot sauce. But again, that was post-cooking. Serve this with some good corn bread and you'll score a home run! You won't be disappointed with this recipe.

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Amount Per Serving (8 total)

  • Calories
  • 188 cal
  • 9%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 33.8 g
  • 11%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 670 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Quick and Spicy Chili


next recipe:

Lentil Chili II