Spicy Chunky Vegetable Chili

This is the perfect winter chili to warm you up on a day when the temperature falls below zero.  I chopped the veggies in larger chunks, rather then dicing to make this a hearty chili.  The key is to cook on low heat for a couple of hours to retain the nice texture and color of this chili.  Using a small can of tomato sauce also gives a more creamy texture to the soup. Be sure to taste and adjust spices if needed.


1 large red onion, chopped

1 large red pepper, chopped

1 large orange pepper, chopped

1 medium yellow summer squash, chopped

1 medium zucchini, chopped

3 large garlic cloves, minced

1 10 oz. can Ro*Tel unsalted diced tomatoes & chilies

1 10 oz. bag frozen corn

1 cup red lentils, rinsed well

1 15 oz. can unsalted black beans

1 15 oz. can unsalted dark red kidney beans

1 15 oz. can unsalted garbanzo beans

2 15 oz. can unsalted diced tomatoes

1 15 oz. can unsalted tomato sauce

1 32 oz. box unsalted vegetable stock

3 t. chili powder

3 t. cumin powder

½ t. chipotle powder

1 t. dried basil

Salt & pepper to taste


Using a large stockpot, place the onions, peppers, summer squash and zucchini in the pot and sauté over medium high heat for approximately 2 minutes.  Don’t overcook the veggies, the goal is to just slightly soften the veggies since they will continue to cook in the soup.  Add the minced garlic and stir until well blended.  Next add the Ro*Tel tomatoes and diced tomatoes and cook for another minute.  Continue to add the remaining ingredients; frozen corn, red lentils, black beans, dark red kidney beans, garbanzo beans, tomato sauce, vegetable stock, chili powder, cumin, chipotle powder, dried basil and salt and pepper.  Stir well and reduce heat to lowest setting.  Cook for 2 to 3 hours, partially covered, stirring occasionally.  Adjust spices if needed.