Grilled Vegetables happen to be an awesome addition to chili in this Grilled Vegetable Chili recipe.
I remember seeing this recipe for the first time (in an old Rachael Ray magazine), and thinking, “Wow, that sounds interesting!” I’ve always been a fan of chili. I typically make a beef chili or turkey chili. But the idea of making a chili that’s packed with amazing grilled vegetables sounded so intriguing and wonderful. So I got to work and tried this grilled vegetable chili. It does, in fact, happen to be wonderful!
- red and yellow bell pepper
- portobello mushrooms
- red onion
- extra virgin olive oil
- salt and pepper
- jalapeño peppers
- canned black beans
- chili powder
- tomato paste
- vegetable broth
- fresh cilantro
- shredded cheddar cheese
- sour cream
How to make Grilled Vegetable Chili:
The complete, printable recipe is at the end of this post.
Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with olive oil, and season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into 1/2-inch chunks.
In a large saucepan, heat olive oil over medium heat. Add garlic and jalapeños and cook for 1 minute. Add the black beans and heat through. Stir in the grilled veggies and chili powder; season with salt and pepper. Stir in the tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in the vegetable broth.
Simmer over low heat until thickened, about 5 minutes.
Divide the chili between 4 bowls. We top ours with shredded cheddar, a dollop of sour cream and freshly chopped cilantro. With an added squeeze of lime, this is a wonderful summer chili. We sometimes enjoy ours with tortilla chip dunkers too. Enjoy!
It’s okay to change up the veggies to include veggies you like. Chopped chiles in a can may be substituted for the jalapeños. Try using another variety of beans in place of the black beans. If you don’t cook with beer, use all vegetable broth. The toppings are entirely up to your preference!
The Best Chili Recipes:
- Pumpkin Chili
- Spicy Vegetarian Chili
- Slow Cooker Buffalo Chicken Chili
- Kick Off Chili
- Ina Garten’s Chicken Chili
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Grilled Vegetable Chili
- 2 medium zucchini, sliced ½-inch thick
- 1 large red bell pepper, quartered
- 1 large yellow bell pepper, quartered
- 2 large portobello mushroom caps
- 1 medium red onion, sliced ¾-inch thick
- ¼ cup extra virgin olive oil, divided
- salt and freshly ground black pepper, to taste
- 2 medium garlic cloves, minced
- 2 medium jalapeño chiles, (seeded, ribs removed and minced)
- One 15-ounce can black beans, drained and rinsed
- 1 tablespoon chili powder
- 3 tablespoons tomato paste
- 1 cup light beer
- 1 cup vegetable broth
- ⅓ cup chopped fresh cilantro
- ¾ cup shredded cheddar cheese
- 4 tablespoons sour cream
- Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 3 tablespoons olive oil; season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into ½-inch chunks.
- In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and jalapeños and cook for 1 minute. Add the black beans and heat through. Stir in the grilled vegetables and chili powder; season with salt and pepper. Stir in the tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in the vegetable broth and simmer over low heat until thickened, about 5 minutes.
- Divide the chili among 4 bowls. Top with cilantro, cheese and sour cream.
- If you're counting WW Points, be sure to use reduced fat cheddar cheese and low fat sour cream.