Ann's Vegetable Chili Recipe

Name: Ann's Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 large onion, finely chopped; 1 red bell pepper, finely chopped; 5 garlic cloves, minced; 1 medium zucchini, stem ends trimmed and cut into small dice; 2 cups frozen corn kernels; 1 12 lbs portabella mushrooms, wiped clean and cubed (about 5 large); 3 teaspoons chili powder; 1 teaspoon ground cumin; 2 teaspoons Worcestershire sauce (optional); 8 roma tomatoes, peeled, seeded and chopped; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can cannellini beans, rinsed and drained; 1 (15 ounce) can Contadina tomato sauce; 1 cup vegetable stock; 1 teaspoon ham bouillon (optional)

Servings: persons

2 tablespoons canola oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, minced
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups frozen corn kernels
1 12 lbs portabella mushrooms, wiped clean and cubed (about 5 large)
3 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce (optional)
8 roma tomatoes, peeled, seeded and chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can Contadina tomato sauce
1 cup vegetable stock
1 teaspoon ham bouillon (optional)

1
In a large, heavy pot, heat the oil over medium-high heat.
2
Add the onions, bell peppers, and garlic.
3
Saute, stirring, until soft, about 3 minutes.
4
Add the zucchini, corn, and mushrooms, and cook, stirring, until vegetables are soft.
5
Add the chili powder, cumin, and Worcestershire.
6
Stir well.
7
Add the tomatoes, beans, tomato sauce, vegetable stock and bouillon, stir well, and bring to a boil.
8
Reduce the heat to medium-low and simmer, stirring occasionally, for about 35 - 40 minutes.
9
Adjust the seasoning, to taste.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 large onion, finely chopped, 1 red bell pepper, finely chopped, 5 garlic cloves, minced, and more.

Yes, Ann's Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ann's Vegetable Chili

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