Summer Vegetarian Chili Recipe

Name: Summer Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (2 c.) dried black beans; water; 1 bay leaf; 1/2 tsp. salt (optional); 3 Tbsp. vegetable oil; 2 medium onions, diced; 2 large cloves garlic, minced; 1 green bell pepper, seeded and diced; 2 medium zucchini, diced; 8 plum tomatoes, diced; 1 (6 oz.) can tomato paste; 1 tomato paste canful water; 2 Tbsp. chili powder or to taste; 1 Tbsp. ground cumin; 1 Tbsp. dried oregano; 1/2 tsp. dried red pepper flakes; 1 1/2 c. fresh (about 3 cobs) or frozen (thawed) whole kernel corn; 2 Tbsp. lemon juice; warm tortillas or tortilla chips (optional)

Servings: persons

1 lb. (2 c.) dried black beans
water
1 bay leaf
1/2 tsp. salt (optional)
3 Tbsp. vegetable oil
2 medium onions, diced
2 large cloves garlic, minced
1 green bell pepper, seeded and diced
2 medium zucchini, diced
8 plum tomatoes, diced
1 (6 oz.) can tomato paste
1 tomato paste canful water
2 Tbsp. chili powder or to taste
1 Tbsp. ground cumin
1 Tbsp. dried oregano
1/2 tsp. dried red pepper flakes
1 1/2 c. fresh (about 3 cobs) or frozen (thawed) whole kernel corn
2 Tbsp. lemon juice
warm tortillas or tortilla chips (optional)

1
Rinse dried beans in cold water, sorting through and discarding any broken beans or debris.
2
In large bowl, soak beans in about 2 quarts water for 4 hours; drain.
3
In Dutch oven, combine beans, bay leaf and fresh cold water to cover.
4
Bring to boil; reduce heat.
5
Partially cover and simmer until beans are soft and tender, about 1 1/2 hours (add salt, if desired, about halfway through cooking).
6
In Dutch oven, heat oil; add onion, garlic, bell pepper and zucchini.
7
Over medium-low heat, saute about 10 minutes.
8
Stir in tomatoes, tomato paste, can of water and seasonings; cook, stirring occasionally, about 20 minutes.
9
To Dutch oven, add 2 cups drained, cooked beans (store remaining 2 to 3 cups beans for future use in a soup, salad or casserole).
10
Add corn and lemon juice; cook 15 additional minutes.
11
Taste and adjust seasoning if needed.
12
Delicious served with warm tortillas or tortilla chips.

503

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 19 ingredients. The key ingredients include: 1 lb. (2 c.) dried black beans, water, 1 bay leaf, 1/2 tsp. salt (optional), and more.

Yes, Summer 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.

Summer Vegetarian Chili

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