Vegetable Chili Recipe

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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.

No nutrition data on file — estimate from the ingredient list.

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: 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.

Vegetable Chili

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