Vegetarian Chili
User Reviews
5.0
24 reviews
Excellent
Vegetarian Chili
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This chili is jam packed with nutritious veggies and it's so good no one will even miss the meat! It's perfectly hearty and healthy and it's a dinner you can feel great about eating.
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Ingredients
- 2 Tbsp olive oil
- 1 red bell pepper seeded and chopped
- 2 jalapeños, seeds and ribs removed, chopped, or 1 green bell pepper, chopped (for milder option)
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 medium carrots, peeled and diced (1 cup)
- 4 garlic cloves, minced (1 1/2 Tbsp)
- 2 (14.5 oz.) cans diced tomatoes (fire roasted or regular)
- 1 (15 oz.) can can tomato sauce
- 1 3/4 cups low sodium vegetable broth, then more to thin if desired
- 2 Tbsp chili powder (mild)
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Salt and freshly ground black pepper
- 2 small zucchini, ends trimmed, chopped (1 1/2 cups)
- 1 1/2 cups frozen corn
- 1 (14.5 oz.) can dark red kidney beans, drained and rinsed
- 1 (14.5 oz.) can can black beans, drained and rinsed
- Desired toppings (i.e. cheese, avocado, red onion, sour cream, cilantro) (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes.
- Add garlic, chili powder, cumin, coriander, and paprika and saute 1 to 2 minutes longer. Stir in tomatoes, tomato sauce, broth, and season with salt and pepper to taste.
- Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 20 minutes.
- Stir in zucchini, kidney beans and black beans and simmer 10 minutes longer. Stir in corn.
- Thin with more broth, up to 1 cup as desired. Serve warm with toppings of your choice.
Notes
- Recipe makes about 12 cups.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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