Vegetable Chili Recipe

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 medium onion, chopped; 4 yellow crookneck squash, cut into 1/2-inch dice (3 c.); 1 large zucchini, cut into 1/2-inch dice; 1 medium red bell pepper, coarsely chopped; 1 medium green bell pepper, coarsely chopped; 2 celery ribs, chopped; 1 c. quartered fresh mushrooms; 3 carrots, peeled and chopped; 2 large tomatoes, chopped; 1 (16 oz.) pkg. frozen black-eyed peas; 1/2 c. dry white wine; 1 (6 oz.) can tomato paste; 1 1/2 Tbsp. chili powder; 1 1/2 tsp. ground cumin; 1 tsp. minced garlic; 1 tsp. salt; 1/4 tsp. pepper; 1 c. shredded Cheddar cheese (optional)

Servings: persons

2 Tbsp. vegetable oil
1 medium onion, chopped
4 yellow crookneck squash, cut into 1/2-inch dice (3 c.)
1 large zucchini, cut into 1/2-inch dice
1 medium red bell pepper, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 celery ribs, chopped
1 c. quartered fresh mushrooms
3 carrots, peeled and chopped
2 large tomatoes, chopped
1 (16 oz.) pkg. frozen black-eyed peas
1/2 c. dry white wine
1 (6 oz.) can tomato paste
1 1/2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese (optional)

1
In a 5-quart pot, heat oil over medium-high heat.
2
Add onion and cook, stirring often, until softened, 2 to 3 minutes.
3
Add yellow squash, zucchini, red and green pepper, celery, mushrooms and carrots.
4
Cook, stirring often, until vegetables are crisp-tender, 8 to 10 minutes.
5
Stir in tomatoes, peas, wine, tomato paste, chili powder, cumin, garlic, salt and pepper.
6
Mix well.
7
Heat to boiling, reduce heat to medium-low, cover and simmer 20 to 25 minutes, stirring occasionally, until vegetables are tender.
8
Top with shredded Cheddar cheese, if desired.

427

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 19 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 medium onion, chopped, 4 yellow crookneck squash, cut into 1/2-inch dice (3 c.), 1 large zucchini, cut into 1/2-inch dice, and more.

Yes, 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.

That's it — enjoy your meal!

Vegetable Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions