Will's Chili

dinner, lunch, chili, beans, vegetarian

2017 Kids Recipe Challenge Winning Recipe: 2nd Place!  [Lunch]

Get the kids to help open cans, rinse beans and grate vegetables. This easy vegetarian chilli is a winner for the whole family. Add a dollop of sour cream when serving up everyone’s bowl.

William who’s in grade 3 and lives in Lakefield, ON, says kids would like this recipe because it’s fun to make and it warms you up when it’s cold out.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Makes: 8 servings


Vegetable oil 

2 Tbsp (30 mL)

Onion, chopped 


Garlic, minced 2 cloves

1/2 tsp (2 mL) 

Carrots, chopped 

Zucchini, chopped 


Red bell pepper, chopped 1


Chili powder 

2 Tbsp (30 mL)

Ground turmeric 

1 tsp (5 mL)


1 tsp (5 mL)

Strained tomatoes (passata) 

1 jar (700 mL)

Diced tomatoes 

1 can (28 oz/796 mL)

Kidney and black beans and chickpeas, drained and rinsed 

1 can (14 oz) each

Brown sugar 

1 Tbsp (15 mL)


  1. In a large saucepan, heat oil over medium heat. Cook onion, garlic, carrots, zucchini and pepper for about 5 minutes or until softened. Stir in chili powder, turmeric and salt until coated.
  2. Stir in strained and diced tomatoes, kidney and black beans, chickpeas and brown sugar.
  3. Bring to a simmer; reduce heat to low and cook, stirring occasionally for 30 minutes or until thickened. 

Nutrition Information per serving:

Calories: 265 kcal

Protein: 13 g

Fat: 5 g

Carbohydrate: 46 g

Fibre: 12 g

Sodium: 1180 mg

Iron: 5 mg

Calcium: 104 mg



Last Update – August 1, 2017

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