Hearty Vegetable Chili Recipe

Hearty Vegetable Chili Recipe

This is my top-secret chili recipe. My family and friends love this recipe! If you love vegetables and chili why not combine them? You will surely love this recipe. I hope you take the time and make this recipe. Let me know if you made this recipe and send me photos!

Hearty Vegetable Chili Recipe

Course Soup
Servings 6


  • 1 Tbsp Olive Oil
  • 1 Medium Diced Yellow Onion
  • 2 Pounds Ground beef
  • ¾ Cup Diced Red Pepper
  • 1 Cup Chopped Celery
  • 2 Cup Spinach
  • 1 ½ Cup Chopped Mushrooms
  • 1 Tsp Paprika
  • ½ Tbsp Oregano
  • 2 Tbsp Ground Cumin
  • 1 Tsp Garlic Powder
  • 1 ½ Tsp Salt
  • ½ Tsp Ground Black Pepper
  • ¼ Tsp Ground Cayenne Pepper
  • 1 ½ Cup Beef Broth
  • 1 15 oz.) Can Diced Tomatoes
  • 1 (5.5 oz.) Can Tomato Paste
  • 2 Cup Black beans Drained and Rinsed
  • 1 (9.6 oz.) Can Condensed Tomato Soup


  • Add Olive Oil to a large soup pot and place it over medium-high heat for two minutes. Add diced Onion. Cook for 5 minutes, stirring occasionally.
  • Add the Ground Beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef, is browned, stirring occasionally.
  • Add Red Pepper, Celery, Spinach, and Mushrooms to the pot. Cook for 10 minutes.
  • Add the Paprika, Oregano, Cumin, Garlic powder, Salt, Pepper, and Cayenne. Stir until well combined.
  • Add the Broth, Tomato Paste, Diced Tomatoes with their juice, drained Beans, and Tomato Soup. Stir well.
  • Add Spinach and bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

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