Today, as part of Veg Out 2015, we’re sharing a vegetarian chili recipe that includes a host of veggies for you to check off your list – carrots, bell peppers, onions, tomatoes, and corn! This weather definitely calls for chili; this meatless recipe is so satisfying and chock full of veggies.

Want to make a veggie side dish instead? You can always roast up some carrots with a little bit of olive oil, salt, pepper, garlic and dried parsley at 400 for about 35 minutes or so. Or chop them up raw and throw them in a green salad to add some sweet crunch.

This chili recipe was originally published in our January 2012 “Vegging Out in Texas” article.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.