Loaded Veggie Chili Recipe

Name: Loaded Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 each onions large chopped; 1 each green bell peppers chopped; 1 each zucchini thinly sliced; 1 cup corn kernels; 14 ounces tomatoes canned plum w/juice; 3 teaspoons soy sauce, tamari; 2 teaspoons chili powder; 1 teaspoon cumin; 2 teaspoons coriander; 2 teaspoons oregano; 4 teaspoons thyme; cayenne pepper dash to taste; 1/2 cup red kidney beans (1 c raw); green chili peppers as relish; cheese cut into wedges; onions chopped, as topping

Servings: persons

2 teaspoons olive oil
1 each onions large chopped
1 each green bell peppers chopped
1 each zucchini thinly sliced
1 cup corn kernels
14 ounces tomatoes canned plum w/juice
3 teaspoons soy sauce, tamari
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons coriander
2 teaspoons oregano
4 teaspoons thyme
cayenne pepper dash to taste
1/2 cup red kidney beans (1 c raw)
green chili peppers as relish
cheese cut into wedges
onions chopped, as topping

1
Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3 cups of water in a pressure cooker.
2
Add a bay leaf or two, some chili powder, cumin, a chopped onion, and perhaps a green pepper to the water.
3
Clean the dry beans and cook about 30 to 40 minutes in a pressure cooker.
4
Heat the oil in very large skillet.
5
When it is hot, add the onion and saute over moderately low heat until the onion is translucent.
6
Add the green pepper and saute until it softens somewhat.
7
Add the remaining ingredients, including the beans, and simmer over very low heat for 15 minutes stirring occasionally.
8
Serve on its own in bowls garnished with a chili and cheese, or even better over brown rice.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 each onions large chopped, 1 each green bell peppers chopped, 1 each zucchini thinly sliced, and more.

Yes, Loaded Veggie 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.

That's it — enjoy your meal!

Loaded Veggie Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions