Pioneer Woman Veggie Chili

Food Fanatic


A fabulous veggie chili from the Pioneer Woman herself, combining fresh vegetable and healthy beans with a delicious blend of spices.


  • 2 tablespoons olive oil
  • 4 cloves garlics, minced
  • 1 large onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium yellow bell pepper, seeded and diced
  • 1 medium green bell pepper, seeded and diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium jalapeño, seeded and finely diced
  • 3 cups vegetable broth, substitute chicken or beef broth if preferred
  • 12 ounces tomato sauce
  • 1 10 ounce can ro-tel
  • 1/2 teaspoon salt, or more to taste
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder, or more to taste
  • 1 14 oz can red kidney beans, drained and rinsed
  • 1 14 ounce can pinto beans, drained and rinsed
  • 15-ounce can garbanzo beans
  • 1 15 oz can black beans, drained and rinsed
  • 1 large zucchini squash, diced
  • 1/4 cup masa harina, or use regular cornmeal
  • 1/2 cup warm water
  • tablespoon cotija cheese, for serving (optional)
  • serving <a href="/recipes/pico-de-gallo-recipe/">pico de gallo</a>, for serving (optional)
  • bunch fresh cilantro leaves, for serving (optional)


  1. Pour the oil into a large pot and heat over medium heat. Add the garlic, onion, bell peppers, carrots, celery, and jalapeno. Cook for...
  2. Get the full instructions at Food Fanatic
Pioneer Woman Veggie Chili

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