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Vegetarian Chili (Lactose Intolerance)


Note: This recipe is especially for kids with lactose intolerance, who need to limit or avoid dairy products.

Prep time: 1 hour

What you need:

What to do:

  1. In a large stockpot, sauté onion and garlic in olive oil. Cook until soft (several minutes).
  2. Add chili powder, basil, oregano, and cumin to the stockpot and mix.
  3. Stir in zucchini, squash, and carrots and blend well. Cook 1-2 minutes over low heat, stirring occasionally.
  4. Add tomatoes and kidney beans.
  5. Bring to a boil. Reduce heat and simmer for 45 minutes or until thick.
  6. Top each serving of chili with 1 ounce of soy cheddar cheese and enjoy!

Nutritional analysis (per serving):

Serves: 8

Serving size: 1 cup of chili and 1 ounce of cheese

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Date reviewed: July 2015


Note: All information on KidsHealth® is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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