Serves 5
435 cal · 70 min
Vegetable Chili
Recipe GLPR92bcbe7b80736a
A hearty, plant-based chili loaded with fresh vegetables, beans, and warming spices. Tender zucchini and sweet potatoes combine with kidney beans and tomatoes to create a satisfying, nutrient-rich meal that's perfect for any season.
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Ingredients
2 tablespoons vegetable oil
2 yellow onions, peeled and coarsely chopped
2 zucchinis, cut into 3/4-inch cubes
2 sweet potatoes, peeled and cut into 3/4-inch cubes
3 cloves garlic, minced
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
3 16-ounce cans low-sodium dark red kidney beans, drained and rinsed
2 14.5-ounce cans no salt added diced tomatoes
2 cups frozen corn
Directions
Heat a large pot over medium heat. Once the pot is hot, add the vegetable oil and swirl to coat the bottom evenly.
Add the chopped onions, zucchini cubes, sweet potato cubes, and minced garlic to the pot. Sprinkle in the ground cumin, chili powder, and dried oregano. Stir well to combine all ingredients.
Cook the vegetable mixture over medium heat, stirring occasionally, for about 20 minutes until the vegetables begin to soften.
Add the drained and rinsed kidney beans and the diced tomatoes (with their juices) to the pot. Stir well to incorporate.
Cover the pot with a lid and reduce heat to medium-low. Simmer for approximately 30 minutes, stirring occasionally, until the zucchini and sweet potatoes are very tender.
Stir in the frozen corn and cook uncovered for 5 minutes, or until the corn is heated through and warmed throughout the chili.
Taste and adjust seasonings if desired. Serve hot immediately, or allow to cool before transferring to airtight containers for storage.
Store covered in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave before serving.
