Yield: 6 servings

Vegetarian Chili Recipe

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Hearty Vegetarian Chili recipe packed with flavor! You won't miss the meat in this vegetable chili, and the addition of walnuts gives the perfect texture and flavor!


  • 2 Tablespoons olive oil
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 green pepper, seeded and diced
  • 2 cloves garlic, pressed
  • 1 can (28 oz) crushed tomatoes
  • 32 oz vegetable stock
  • 1 can (15 0z) kidney beans, drained and rinsed
  • 1 can (1lb 13 oz) pinto beans, drained and rinsed
  • 1 can (6 oz) tomato paste
  • 2 Tablespoons chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 cup walnuts, chopped
  • pinch of red pepper flakes
  • green onion, shredded cheddar cheese, plain greek yogurt (optional), for garnish


  1. In a large stock pot, heat olive oil over medium high heat. Add zucchini, onion, green pepper, and garlic. Saute for about 3-5 minutes, until softened.
  2. Add in remaining ingredients (except garnish options). Stir and cover. Reduce heat to low and simmer for 90 minutes, stirring occasionally.
  3. Serve with desired garnishes. ENJOY!


For the Instant Pot:

  • Add stock with vegetables, seasoning, beans, paste, and nuts to the pressure cooker. Lock the lid and select HIGH PRESSURE. Add a cook time of 5 minutes.
  • Allow to naturally release for 10 minutes. Remove lid, stir and enjoy!

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