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Daphne's Veggie Chili Recipe

A hearty and flavorful vegetarian chili, a longtime favorite of the Oz family! Daphne's secret? Making it on Friday and letting the flavors meld until Sunday. This recipe from "The Chew Food Life Fun" cookbook is bursting with fresh vegetables, smoky chipotle peppers, and a hint of beer for a depth of flavor that's truly unforgettable. Perfect for a chilly evening or a weekend gathering.

Prep Time 20 mins
Cook Time 55 mins
Calories 293.9 kcal
Protein 27g
Rating 5.0 (2 Reviews)
Daphne's Veggie Chili 117

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Daphne's Veggie Chili

  • Canola Oil, amount not specified in recipe
  • 1 large yellow onion
  • 4 garlic cloves
  • 2 medium zucchini
  • 1 cup frozen corn
  • 2 tablespoons tomato paste
  • 2 (28-ounce) cans crushed tomatoes
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Bay leaves, amount not specified in recipe
  • 1 teaspoon dried oregano
  • Chili powder, amount not specified in recipe
  • 1/2 teaspoon cumin
  • 1-2 chopped chipotle peppers in adobo sauce (to taste)
  • 2 (15-ounce) cans kidney beans
  • Black beans, amount not specified in recipe
  • 12 ounces beer
  • 1 cup vegetable stock
  • shredded cheddar cheese (for topping)
  • chopped avocado (for topping)
  • sour cream (for topping, optional)

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How to Make Daphne's Veggie Chili

  1. Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat.
  2. Add 1 large onion, chopped, and 4 cloves garlic, minced, and sauté until translucent (about 5 minutes).
  3. Add 2 medium zucchini, chopped, and 1 cup frozen corn and sauté for 5 minutes, stirring occasionally.
  4. Stir in 2 tablespoons tomato paste and 2 (28-ounce) cans crushed tomatoes with their juice.
  5. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional).
  6. Add 1-2 chopped chipotle peppers in adobo sauce (adjust to taste) and 2 (15-ounce) cans kidney beans, drained and rinsed.
  7. Stir well to combine all ingredients.
  8. Add 12 ounces of beer and 1 cup vegetable stock. Ensure the liquid covers all ingredients.
  9. Bring to a boil, then reduce heat to medium-low.
  10. Simmer for 30 minutes, stirring occasionally.
  11. Remove from heat and taste, adjusting seasonings as needed. Add more salt, pepper, or chipotle peppers for desired heat and flavor.
  12. Serve hot, topped with shredded cheddar cheese, chopped avocado, a squeeze of fresh lime juice, and a dollop of sour cream (optional).
  13. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

35g

Fat

3g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes American Healthy Vegetarian Vegan Fall Recipes Game Day Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Celebrity Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beans Vegetables American Easy Holiday Event Vegetarian Dietary New Years Tomatoes Novelty