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Vegetarian Rainbow Chili

Vegetarian Chili

Prep: 10 minutes | Cook: 40 minutes | Servings: 4

1 Serving | Calories: 390 | Protein: 22 | Fat: 4 | Carbs: 68

Gluten-Free, Dairy-Free, Vegetarian, Vegan


  • ½ tbs. coconut oil
  • ½ yellow onion, chopped
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 medium zucchinis, chopped
  • 2 medium carrots, chopped
  • 1 tbs. garlic powder
  • 2 tbs. chili powder
  • ½ tsp. cumin
  • 1 tbs. paprika
  • 2 cups spinach, finely chopped
  • 2 15-oz. can diced tomatoes
  • 1 15-oz. can kidney beans
  • 1 15-oz. can black beans
  • 2 cups low-sodium vegetable broth
  • 1 tbs. cilantro


  1. In a large pot, melt coconut oil. Then add the onion, peppers, zucchini and carrots and cook until vegetables are tender, about 10 minutes.
  2. Add your seasonings (garlic, chili powder, cumin, and smoked paprika) and spinach. Continue to cook, stirring frequently, about 1 minute.
  3. Next, add the tomatoes, beans and broth. Stir to combine and reduce heat to a simmer. Allow mixture to simmer, stirring occasionally, for 30 minutes. Remove from heat and allow to cool slightly
  4. For a thicker, less chunky texture, remove about half of the chili and pulse in a blender for a short amount of time — about 5 to 10 seconds. Then pour the blended mixture back into the pot and mix in evenly. Add in cilantro and mix in.
  5. Enjoy immediately, or freeze for future use.


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.