Deb’s Awesome Veggie Chili

2 T olive oil
2 ribs celery, chopped
5 cloves garlic, chopped
2 Carrots, chopped
2 onions chopped
Saute’ above ingredients until veggies are tender.

Add all next ingredients and bring to a boil for 20 - 30 minutes.
1 pint prepared salsa
2 15 oz cans diced tomatoes
1 15 oz can creamed corn
1 15 oz can kidney beans, undrained
1 15 oz can white beans, undrained
1 28 oz can black beans, undrained
3 zucchini, cut in bite size pieces
8 oz sliced mushrooms
3 cups broccoli florettes
1 bunch red swiss chard, chopped, can use spinach
1 can mazo blanco or canned hominy, drained

5 cups chicken or vegetable stock
1 T chili powder
1 T cumin

Serve with additional salsa, tortilla chips and top with shredded cheddar cheese.

Background: I created this recipe when I was cooking for my friend Kim who is a vegetarian. My garden had graced me with lots of zucchini, tomatoes and swiss chard. I adapted the recipe for canned tomatoes, but feel free to use fresh! Add leftover grilled chicken if you want to a more protien. I love this and find it tasty and satisfying, and hope you do, too! xo


  1. This is great Deb!!! Can't wait to try them out.

  2. Great idea. Can't wait to try some of your favorites.

  3. I can't wait to try this one. I think this will make a good Thursday night dinner. Do you have a good cornbread recipe to go with it?? xoxox :-)

  4. Hi Susan! I like to use the Marie Calendar's Corn Bread Mix. I use buttermilk in place of the liquid. If I'm looking for some extra zing I add a pinch of chili power, diced jalapenos and shredded cheddar cheese. xo

  5. I cooked your Awesome Veggi Chili and it was, indeed, AWESOME! Alec had 3 helpings and Rachel said, "Mom, you should cook like this more often." I replied,"I will now;thanks to Deb Keith!"


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