Healthy Vegetarian Chili
Easy Directions:
  1. Heat avocado oil in a large saucepan over low to medium heat. Saute chopped vegetables, onions, carrots, kale, and garlic until tender.
  2. Stir in bell peppers, celery, and chili powder.
  3. Cook vegetables for about 2 minutes stirring occasionally.
  4. Add zucchini and cook all until they are tender, about 4 minutes.
  5. Add the rest of the ingredients to your pot, let cook on low to medium heat for 25 minutes.
  6. Adjust salt, chili powder and pepper to taste.
  7. Serve with avocado slices, cilantro, and lime.


4 cloves garlic, minced
1 large onion
bunch of cilantro
3 bell peppers
2 carrots
2 celery stalks
1 cup kale
2 large zucchinis, diced
1 jalapeno, finely minced
2 tbsp avocado oil
3 cups vegetable broth
2 cups of organic tomato juice

1/2 teaspoon pink himalayan salt
1 tsp ground oregano
1 tbsp ground cumin
2 tbsp chili powder
1 cup kidney beans
1 cup pinto beans
1 cup garbanzo beans
1 cup black beans
1 cup warm water
1 tbsp of your favorite spice

FREE: Dr. Nuzum's Heart healthy Vegetarian Chili Recipe



Dr. Nuzum's Team

Dr. Nuzum's Team

Hi Dixie! Yes, I would just increase the broth to make up for the tomato juice. Hope that helps!



Recipe looks yummy but I can’t do nightshades as they leave me with inflammation (feels like severe water retention) the next day. Would there be enough liquid for the chili if I left out the tomatoes? Or can I delete the tomatoes and increase the broth portion?

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