This fabulous Pioneer Woman veggie chili combines fresh veggies and hearty beans with a delicious blend of spices for the perfect weeknight dinner.
The Pioneer Woman veggie chili recipe is a perfect vegetarian chili for meatless Monday, or any other day of the week!
It’s packed with nutritous and colorful vegetables, along with a triple combo of healthy beans. Seriously, who needs meat when a dinner comes with this much flavor?
Not only are the beans in this recipe super healthy, but they also make a great, hearty substitute for meat. Beans are packed with protein, which leaves you feeling nice and full.
That means that this veggie chili is every bit as satisfying and comforting as its meaty counterpart!
What is Ro-tel?
For those of you who’ve noticed Ro-tel on the list of ingredients and are wondering what on earth it is, we thought we’d explain!
Ro-tel is the brand name of a canned product that combines tomatoes with fire-roasted green chilies.
It’s a true Southern favorite, combining sweet and smoky flavors, which adds a real punch of flavor to any recipe. It’s particulary great for an easy chili!
If you can’t get hold of Ro-tel, simply dice a few tomatoes and green chili instead.
How to Make Pioneer Woman Veggie Chili
- Add oil to a large pot over medium heat, then add garlic, onion, bell peppers, carrots, celery, and jalapeno.
- Cook for around 5 minutes until the vegetables start to soften, stirring occasionally.
- Stir in all the seasonings and continue to cook.
- Add veggie broth, tomato sauce, and Ro-tel, then bring to a boil.
- Reduce the heat and simmer. Add the beans and zucchini, stir and cover for 30 minutes.
- Combine the masa with the warm water, then stir and simmer.
How to Serve Veggie Chili
This chili is fantastic served in lots of different ways. If you like to cook ahead, why not make a big batch then try a different way of serving it each time?
Each meal will taste unique and no one will ever guess just how much time you saved!
- Put it in a bowl, with corn or flour tortillas on the side.
- Top it with sour cream, extra cheese, sliced avocado or some pico de gallo (Mexican salsa).
- Serve it on a bed of white or brown rice.
- Fill a bowl with crunchy tortilla chips and serve on the side, for dipping.
- Use as a filling for a baked potato (this works especially well with sweet potato).
- Make tacos, filling the shells with the chili, cheese, lettuce and tomatoes.
- Try topping with a blob of coconut yogurt and chopped red chili – unique and delicious.
If you loved this recipe, be sure to try the Pioneer Woman Chili Recipe, or the creamy and savory Pioneer Woman White Chicken Chili.
Love Ree Drummond? Don’t miss our favorite Pioneer Woman recipes!
Pioneer Woman Veggie Chili
This fabulous Pioneer Woman veggie chili combines fresh veggies and hearty beans with a delicious blend of spices for the perfect weeknight dinner.
Ingredients
- 2 tablespoons Olive Oil
- 4 cloves Garlic 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 Carrot 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 Pico de Gallo for serving (optional)
- bunch Fresh Cilantro Leaves for serving (optional)
Instructions
- Pour the oil into a large pot and heat over medium heat.
- Add the garlic, onion, bell peppers, carrots, celery, and jalapeno.
- Cook for around 5 minutes until the vegetables start to soften, stirring occasionally.
- Stir in all the seasonings and cook for a few more minutes.
- Add the broth, tomato sauce, and Ro-tel, then bring to a boil.
- Lower the heat and simmer, covered, for 30 minutes.
- Add the beans and zucchini and stir.
- Cover and simmer for 30 more minutes.
- Combine the masa with the warm water, then stir it into the pot.
- Simmer for a further 15 minutes. Check the seasonings and adjust if needed.
- Serve with Cotija cheese, pico de gallo, and cilantro.
Nutrition
Calories: 105kcalCarbohydrates: 17gProtein: 4gFat: 2gSodium: 222mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!