Paul'S Vegetarian Chili Recipe

Name: Paul'S Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 red bell pepper, chopped; 2 minced garlic cloves; 2 -3 serrano peppers or 2 -3 jalapeno peppers, stemmed, seeded, and minced; 1 medium zucchini, stemmed, trimmed, and diced; 2 (15 1/4 ounce) cans sweet corn; 2 -4 portabella mushrooms, stemmed, wiped clean, and cubed; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 1/4 teaspoons salt; 1/4 teaspoon cayenne; 1 (14 1/2 ounce) can diced tomatoes or 3 tomatoes, skinned, seeded, and diced; 2 (15 ounce) cans black beans; 1 (15 ounce) can tomato sauce; 1 cup vegetable stock or 1 cup water; 1/4 cup chopped fresh cilantro

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, diced
1 red bell pepper, chopped
2 minced garlic cloves
2 -3 serrano peppers or 2 -3 jalapeno peppers, stemmed, seeded, and minced
1 medium zucchini, stemmed, trimmed, and diced
2 (15 1/4 ounce) cans sweet corn
2 -4 portabella mushrooms, stemmed, wiped clean, and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 (14 1/2 ounce) can diced tomatoes or 3 tomatoes, skinned, seeded, and diced
2 (15 ounce) cans black beans
1 (15 ounce) can tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup chopped fresh cilantro

1
In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeno) peppers, and cook, stirring, until soft (about 3 minutes).
2
Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
3
Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
4
Add the tomatoes and stir well.
5
Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
6
Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
7
Remove from heat and stir in cilantro.
8
Serve over brown rice and top with sour cream and avocado.

326

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 tablespoons olive oil, 1 medium yellow onion, diced, 1 red bell pepper, chopped, 2 minced garlic cloves, and more.

Yes, Paul'S Vegetarian 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!

Paul'S Vegetarian Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions