Dr. Schmittmann's Veggie Chili Recipe

Name: Dr. Schmittmann's Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 green pepper, diced; 1 zucchini, chopped; ½ teaspoon salt; ½ teaspoon rosemary; 1 teaspoon oregano; 1 teaspoon tarragon; 1 teaspoon thyme; 2 ½ tablespoons chili powder (use more or less depending on how spicy you like it); 1 ½ tablespoons brown sugar (balances acidity of tomatoes) (optional); 2 (15 ounce) cans diced tomatoes (with liquid!); 1 (15 ounce) can kidney beans; 1 (15 ounce) can great northern beans (any type of beans work great try chickpeas or black beans); 1 (15 ounce) can whole kernel corn; 1 (6 ounce) can sliced mushrooms; 1 (6 ounce) can tomato paste (for thickening) (optional)

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 green pepper, diced
1 zucchini, chopped
½ teaspoon salt
½ teaspoon rosemary
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon thyme
2 ½ tablespoons chili powder (use more or less depending on how spicy you like it)
1 ½ tablespoons brown sugar (balances acidity of tomatoes) (optional)
2 (15 ounce) cans diced tomatoes (with liquid!)
1 (15 ounce) can kidney beans
1 (15 ounce) can great northern beans (any type of beans work great try chickpeas or black beans)
1 (15 ounce) can whole kernel corn
1 (6 ounce) can sliced mushrooms
1 (6 ounce) can tomato paste (for thickening) (optional)

1
Prepare a large pot for sauteing by heating a small amount of oil (I use olive or canola oil) over medium to low heat.
2
Begin to saute the onion, garlic and fresh veggies and then add all the spices (dried or fresh if you have it).
3
It should begin to smell really good at this point!
4
(NOTE: The first time you make this, you may want to start with only 1 tbsp of chili powder and then add more to taste later while simmering).
5
When the onion is starting to get a little caramelized, add brown sugar (opt), diced tomatoes with liquid and drained cans of beans, corn and mushrooms (or other canned veggies of choice) and simmer for 10 minutes stirring occasionally.
6
Then add tomato paste to thicken (optional) and simmer another 20 minutes covering and lowering the heat once it has reached desired thickness (I cover for the last 10 minutes).
7
Your whole house will smell wonderful when it is done!

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 3 garlic cloves, minced, 1 green pepper, diced, and more.

Yes, Dr. Schmittmann's Veggie Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dr. Schmittmann's Veggie Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions