Serves 4
276 cal · 43 min
Vegetarian Chili
Recipe GLPR5b5d04a62535dc
A vibrant, hearty chili loaded with fresh vegetables, beans, and warm spices. This meatless version delivers bold flavor and satisfying texture through a mix of sautéed onions, bell peppers, zucchini, summer squash, and kidney beans simmered together in a tomato base. Finished with fresh cilantro for brightness.
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Ingredients
2 tablespoons vegetable oil
2 large onions, diced into ¼-inch pieces
1 medium green bell pepper, diced into ¼-inch pieces
3 garlic cloves, minced
2 jalapeno peppers, finely diced
1 tablespoon chili powder
1 tablespoon ground cumin
1 cup fresh cilantro, chopped, divided
Salt and black pepper to taste
2 cans (14.5 ounces each) low-sodium diced tomatoes with juice
2 medium zucchini, diced into ¼-inch pieces
2 medium yellow summer squash, diced into ¼-inch pieces
1 can (15.5 ounces) low-sodium kidney beans, drained and rinsed
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Heat the vegetable oil in a large pot over medium-high heat. Add the diced onions, green bell pepper, garlic, and jalapeños. Sauté for approximately 5 minutes, stirring frequently, until the onions become translucent and the vegetables begin to soften.
Stir in the chili powder, ground cumin, half of the chopped cilantro, and salt and pepper to taste. Cook for 3 minutes more, stirring occasionally, to bloom the spices and distribute the flavors.
Add the canned tomatoes with their juice, diced zucchini, and diced summer squash to the pot, stirring well to combine all ingredients.
Increase the heat slightly until the mixture reaches a gentle simmer, then reduce the heat to maintain a steady simmer.
Simmer uncovered for 15 minutes, stirring occasionally, until the zucchini and squash are tender and the flavors have melded together.
Add the drained and rinsed kidney beans to the pot. Stir to combine and continue simmering for another 5 minutes until the beans are heated through.
Ladle the chili into serving bowls and top each portion with the remaining fresh chopped cilantro. Serve hot.
