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Rainbow Vegetable Chili



  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 red onion, chopped
  • 3 bell peppers (1 red, 1 yellow, 1 green), chopped
  • 4 cups chopped cabbage
  • 2 cups chopped carrots
  • 1 cup tofu, cut into 1 inch cubes
  • 1 cup eggplant, cut into 1 inch cubes
  • 1 cup mushrooms, sliced
  • 4 tablespoons chili powder (cayenne, oregano, garlic, salt)
  • 4 tablespoons cumin
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • ¼ cup red wine
  • One 14.5 ounce can black beans


  1. Heat oil. Press the garlic and chop the onions. Start to cook.
  2. While these are cooking, chop the 3 colors of bell peppers and add to the pot. Chop the cabbage and also add to the pot.
  3. While the cabbage and all the other veggies are cooking, chop the carrots and add to the pot. Look how many colors are stirring around!
  4. Here comes the tofu. Dice it and put in the pot and stir briefly.
  5. Cut up the eggplant and place in the pot and mix. Slice the mushrooms and also add to the mix.
  6. Add all the spices and vinegar and stir it in. Add the beans.
  7. Cook for 15 minutes. Serve over brown or white rice.


Prep time
Cook time
Total time
45 mins
This chili is so great because it is loaded with vegetables and so colorful. It has all the colors of the rainbow! I eat it over brown or white rice. It's great to make a big batch and then have leftovers for lunch or dinner another day. My mom used to make this chili for us when we were growing up and we love it. Thanks Mom!

Recipe courtesy of:

Sarah Koszyk, MA, RD

Nutrition Facts

Serving Size: 1 cup

Servings Per Recipe: 6


Amount Per Serving

Calories 208

Total Fat 4.7 g

Saturated Fat 0.7 g

Cholesterol 0 mg

Sodium 263 mg

Total Carbohydrate 30 g
Dietary Fiber 8 g

Protein 9.9 g