Chunky Vegetable Chili

Chunky Vegetable Chili

There are so many veggies in this chunky vegetarian chili recipe. We used black beans and chickpeas, but you can substitute any beans you like.

Almost any vegetable will taste good in this chili, so if you have extra kale or spinach in the fridge, or you want to try butternut squash instead of sweet potatoes, go for it!

5 from 2 votes

Chunky Vegetable Chili

Course dinner, lunch
Keyword chili
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6 servings
Calories 216 kcal


  • 2 tsp. olive oil
  • 2 medium sweet potatoes, peeled, cubed
  • 1 medium onion, chopped
  • 1 medium  yellow bell pepper, coarsely chopped
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 can (28-oz) whole tomatoes, undrained
  • 1 can (15-oz) chickpeas (garbanzo beans), drained, rinsed
  • 1 can (15-oz) black beans, drained, rinsed
  • 1 can (8-oz)  tomato sauce, no sugar added
  • 1 medium zucchini, cubed
  • 6 Tbsp. nonfat plain yogurt


  1. Heat oil in large saucepan over medium-high heat.

  2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  3. Add chili powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.

  4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.

  5. Top each serving with 1 Tbsp. yogurt.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Chunky Vegetable Chili
Amount Per Serving (1 serving)
Calories 216 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 876mg38%
Carbohydrates 39g13%
Fiber 10g42%
Sugar 10g11%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
½ Green
2 Yellow

2B Mindset Plate It!
Makes a great FFC side.

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