Rainbow Vegetable Chili (vegan)
Prep time
Cook time
Total time
This chili is so great because it is loaded with vegetables and so colorful. It has all the colors of the rainbow! I eat it over brown or white rice. It’s great to make a big batch and then have leftovers for lunch or dinner another day. My Mom used to make this chili for us when we were growing up and we loved it. Thanks Mom!
Recipe type: Chili
Cuisine: Vegan, Vegetarian, Vegetables
Serves: 6
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 red onion, chopped
  • 3 bell peppers (1 red, 1 yellow, 1 green), chopped
  • 4 cups chopped cabbage
  • 2 cups chopped carrots
  • 1 cup tofu, cut into 1 inch cubes
  • 1 cup eggplant, cut into 1 inch cubes
  • 1 cup mushrooms, sliced
  • 4 tablespoons chili powder (cayenne, oregano, garlic, salt)
  • 4 tablespoons cumin
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • ¼ cup red wine vinegar
  • One 14.5 ounce can black beans
  1. Heat oil. Press the garlic and chop the onions. Start to cook.
  2. While these are cooking, chop the 3 colors of bell peppers and add to the pot.
  3. Now do the same with the cabbage.
  4. While the cabbage and all the other veggies are cooking, chop the carrots and add to the pot. Look how many colors are stirring around!
  5. Here comes the tofu. Dice it and put in the pot and stir briefly.
  6. Cut up the eggplant and place in the pot and mix.
  7. Last of the slicing. Go to town with the mushrooms and put them in.
  8. Add all the spices and vinegar and stir it in.
  9. Add the beans.
  10. Cook for 15 minutes. Serve over brown or white rice.
Nutrition Information
Serving size: 1 cup Calories: 208 Fat: 4.7 Saturated fat: 0.7 Carbohydrates: 30 Sugar: 13 Sodium: 263 Fiber: 8 Protein: 9.9 Cholesterol: 0