The Best Vegetarian Chili With Unconvential Ingrediants! |

Vegetarian Chili

  • Author: lhy48
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 people 1x


  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 1 Tbsp coconut oil
  • 1 medium zucchini (cut into bite sized cubes)
  • 1 can kidney beans (14 fluid ounces)
  • 1 can black beans (14 fluid ounces)
  • 1 can crushed tomatoes (14 fluid ounces)
  • 1 can honey lager beer
  • 2 chipotle peppers in adobo sauce (finely minced)
  • 1 Tbsp chili powder
  • 1 tsp sea salt
  • 1 cup plain (unsweetened Greek yogurt)
  • 1 Tbsp lime juice
  • 1 cup shredded (sharp cheddar cheese)


  1. Drain and rinse the kidney and black beans and set aside.
  2. Heat a heavy cooking pot or Dutch oven over medium-high heat, add the coconut oil and sauté the onions until transparent.
  3. Add the garlic and zucchini, sautéing for another minute.
  4. Add the beans, tomatoes, beer, chipotle peppers, chili powder and salt, mixing well.
  5. Turn down heat, continue cooking at a low simmer for 30 minutes.
  6. In a bowl, combine yogurt and lime juice.
  7. Serve the chili in bowls, topping with the shredded cheese and a generous dollop of yogurt.


I’ve included canned beans in this recipe for convenience, but don’t be afraid to prepare your own.

The Best Vegetarian Chili With Unconvential Ingrediants! |