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. olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 red capsicum, cut into sm. squares; 1 zucchini, cut into cubes; 1 tbsp. chili powder; 1 tbsp. ground cumin; 15 oz. canned tomatoes, peeled and chopped; 15-1/2 oz. canned red kidney beans, drained; 15-1/2 oz. chickpeas; garbanzo beans, drained; 1/2 cup coriander sprigs; Salt; Freshly ground pepper

Servings: persons

2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 red capsicum, cut into sm. squares
1 zucchini, cut into cubes
1 tbsp. chili powder
1 tbsp. ground cumin
15 oz. canned tomatoes, peeled and chopped
15-1/2 oz. canned red kidney beans, drained
15-1/2 oz. chickpeas
garbanzo beans, drained
1/2 cup coriander sprigs
Salt
Freshly ground pepper

1
Heat the oil in a deep flameproof casserole over moderate heat and add the onion, garlic and capsicum.
2
Saute for approximately 3 minutes.
3
Add the zucchini and continue to saute for approximately 7 minutes.
4
Stir in the spices and stir-fry for a minute.
5
Add the tomatoes with their juice, kidney beans and chickpeas.
6
Season with salt and pepper.
7
Cover and simmer for 15 minutes, until all the vegetables are tender.
8
Lastly, fold in the coriander.

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 14 ingredients. The key ingredients include: 2 tbsp. olive oil, 1 onion, chopped, 2 cloves garlic, finely chopped, 1 red capsicum, cut into sm. squares, 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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