Hearty vegetarian Chili

Hearty vegetarian Chili


Vegetarian Chili 


  • 2 medium zucchini, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red (bel)pepper, chopped
  • 250 grs. green beans, chopped in half
  • 2 big carrots, chopped
  • 4 tablespoons ghee
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) tomatoe cubes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) borlotti beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and chopped
  • 30/40 grs. minced fresh cilantro
  • 30/40 grs. minced fresh parsley
  • 1 vegetable stock cube
  • 2 tablespoons paprika powder
  • 1 tablespoon sugar or natural sweetener (stevia/honey)
  • 1 teaspoon ground cumin
  • salt, pepper and/or chili powder to taste

In a Dutch oven, sauté onions, zucchini and peppers in ghee until tender. Add garlic; cook 1 minute. Stir in remaining ingredients (minus some cilantro and parsley for garnish). Bring to a boil over medium heat. Reduce heat; cover and simmer 30 to 40 minutes or until heated through, stirring occasionally. Add some water when needed. Serve with Basmati rice and top with a spoonful of sour cream or vegan soy cream and garnish with cilantro and parsley.






The sole purpose of these articles is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional. If you are seeking the advice of a trained ayurvedic expert, call or email Sri Sri Ayurveda. Check with your doctor before taking herbs, herbal food supplements or using essential oils when pregnant or nursing.