Vegetable Chili Boat Recipe - This warm and wonderful vegetarian chili will light up your palate with three flavorful beans mixed together with vegetables and spices, surrounded by crunchy corn tortilla chips, and sprinkled with a blend of cheeses.
Vegetable Chili Boat Recipe
Vegetable Chili Boat Recipe packs a punch with southwest flavor, It is a delight to the eye and a fiesta for the mouth.

Vegetable Chili Boat Ingredients 


  • 2 1/2 tsp Canola oil
  • 1/2 cup Fresh onion, peeled, diced
  • 1/2 cup Fresh green bell pepper, seeded, diced
  • 1/2 cup Canned low-sodium pinto beans, drained, rinsed
  • 1/2 cup Canned low-sodium kidney beans, drained, rinsed
  • 1 cup Canned low-sodium black beans, drained, rinsed
  • 1 1/2 Tbsp Chili powder
  • 1 1/3 cups Canned low-sodium diced tomatoes
  • 1 cup Low-sodium chicken stock
  • 1 dash Hot sauce
  • 1/4 cup Canned low-sodium tomato paste
  • 18 chips Low-sodium tortilla chips (about 3 oz)
  • 1/4 cup Reduced-fat cheddar cheese, shredded (1 oz)
  • 1/4 cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)

How to make Vegetable Chili Boat

  1. Heat canola oil in a large pot over medium-high heat. 
  2. Add onions and green peppers. Cook for 2-3 minutes or until tender. 
  3. Add beans and stir to coat. 
  4. Add chili powder. Stir. Cook for 1 minute for flavors to blend.
  5. Add tomatoes, chicken stock, and hot sauce. Bring to a boil. Simmer uncovered for 10 minutes. Add tomato paste and mix well. Cook uncovered for an additional 10 minutes. Bring to a rolling boil for at least 15 seconds. Reduce heat to low and simmer to keep warm.
  6. Combine cheddar and mozzarella cheeses (the cheese is a garnish).
  7. Place 3/4 cup chili in a bowl. Top with 3 chips and sprinkle with about 1 tablespoon of cheese blend. 
  8. Serve hot.