Pioneer Woman Veggie Chili - Food Fanatic
Print Save

Pioneer Woman Veggie Chili

    12 Servings


  • 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 Pico de Gallo, for serving (optional)
  • bunch Fresh Cilantro Leaves, for serving (optional)


  1. Pour the oil into a large pot and heat over medium heat.
  2. Add the garlic, onion, bell peppers, carrots, celery, and jalapeno.
  3. Cook for around 5 minutes until the vegetables start to soften, stirring occasionally.
  4. Stir in all the seasonings and cook for a few more minutes. 
  5. Add the broth, tomato sauce, and Ro-tel, then bring to a boil.
  6. Lower the heat and simmer, covered, for 30 minutes.
  7. Add the beans and zucchini and stir.
  8. Cover and simmer for 30 more minutes.
  9. Combine the masa with the warm water, then stir it into the pot.
  10. Simmer for a further 15 minutes. Check the seasonings and adjust if needed. 
  11. Serve with Cotija cheese, pico de gallo, and cilantro.
For a richer tomato flavor, include 2 tbsp of tomato paste
Swap 1 cup of the stock with a bottle of Mexican beer.
Add other veggies you enjoy - try chopped mushrooms, diced butternut squash or parsnips.
Three bean vegetarian chili photo