Vegetable Chili Recipe

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. olive oil; 4 c. zucchini; 6 c. onions, 1/4 inch diced; 4 yellow squash, 1/2 inch diced; 10 garlic cloves, minced; 6 bell peppers, 1/4 inch diced; 3 (35 oz.) cans plum tomatoes; 4 lb. fresh, ripe plum tomatoes; 6 Tbsp. chili powder; 3 Tbsp. ground cumin; 3 Tbsp. fresh basil; 5 Tbsp. fresh ground black pepper; 5 Tbsp. salt; 3 Tbsp. fennel seed; 2 c. fresh Italian parsley; 3 1/2 c. kidney beans; dill; 3 1/2 c. chickpeas; 6 Tbsp. lemon juice

Servings: persons

1 c. olive oil
4 c. zucchini
6 c. onions, 1/4 inch diced
4 yellow squash, 1/2 inch diced
10 garlic cloves, minced
6 bell peppers, 1/4 inch diced
3 (35 oz.) cans plum tomatoes
4 lb. fresh, ripe plum tomatoes
6 Tbsp. chili powder
3 Tbsp. ground cumin
3 Tbsp. fresh basil
5 Tbsp. fresh ground black pepper
5 Tbsp. salt
3 Tbsp. fennel seed
2 c. fresh Italian parsley
3 1/2 c. kidney beans
dill
3 1/2 c. chickpeas
6 Tbsp. lemon juice

1
Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini and saute until just tender, 5 to 7 minutes. Transfer the zucchini to a large, flameproof casserole or Dutch oven.
2
Add fresh tomatoes.
3
Heat the remaining 1/4 cup of oil in the skillet over low heat.
4
Add the onions, garlic and bell peppers.
5
Saute until just wilted, about 10 minutes.
6
Transfer the mixture to the casserole along with the oil remaining in the skillet.
7
Place the casserole over low heat.
8
Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seed and parsley.
9
Cook, uncovered, stirring often for 30 minutes.
10
Stir in the kidney beans, chickpeas, dill and lemon juice; cook for another 15 minutes.
11
Stir well and adjust the seasonings to taste.
12
Serve with bowls of sour cream, grated cheese and sliced scallions along side.
13
Garnish with black beans.

1941

kcal

Calories

Fat

273

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 c. olive oil, 4 c. zucchini, 6 c. onions, 1/4 inch diced, 4 yellow squash, 1/2 inch diced, 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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