The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Vegetable Chili
Rating (0 Rated)

Pair this chili with something delicious, like Lonesome Stone Cornbread Mix, and you have yourself a meal. Make this recipe dairy free/vegan by eliminating the sour cream and cheese garnish.
serves 8


2 tablespoons olive oil

1 medium yellow onion, chopped

2 large cloves garlic, minced

2 stalks celery, chopped

1 medium zucchini, quartered and cut into 1/2-inch chunks

1 large carrot, peeled and chopped

1 28-ounce can crushed tomatoes

1 15-ounce can Kuner's black beans with lime

1 15-ounce can refried beans

1 teaspoon lime juice

1 1/2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon low-fat sour cream (optional)

1 tablespoon grated cheddar cheese (optional)

Print Share Email

  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat olive oil in large stockpot over medium-high heat. Add onion, garlic, celery, zucchini and carrot and sauté for 3 minutes.
  2. Add remaining ingredients and simmer on low heat for 30 minutes. To serve, top with low-fat sour cream and grated cheddar cheese.

Per serving: 307 calories, 5g fat, 2g sat fat, 51g carbohydrates, 16g protein, 257mg sodium, 13g fiber, 114mg calcium.

What to Cook?
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.