Vegetable Chili from Mexico Recipe

Name: Vegetable Chili from Mexico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup extra virgin olive oil; 1 12 medium white onions, diced; 1 teaspoon salt; ½ teaspoon fresh ground black pepper; 4 garlic cloves, minced; 3 (14 ounce) cans red beans, drained; 1 quart water or 1 quart vegetable stock; 2 chilies, ancho preferred; 2 parsnips, peeled and cut into 1/2 inch chunks; 2 medium carrots, peeled and cut into 1/2 inch chunks; 2 celery ribs, cut into 1/2 inch chunks; 1 medium zucchini, cut into 1/2 inch chunks; 1 medium crookneck yellow squash, cut into 1/2 inch chunks; 4 tablespoons dried ancho chile powder; 1 cup orange juice; 1 tablespoon lime juice; salt and pepper; 2 tablespoons extra virgin olive oil

Servings: persons

⅓ cup extra virgin olive oil
1 12 medium white onions, diced
1 teaspoon salt
½ teaspoon fresh ground black pepper
4 garlic cloves, minced
3 (14 ounce) cans red beans, drained
1 quart water or 1 quart vegetable stock
2 chilies, ancho preferred
2 parsnips, peeled and cut into 1/2 inch chunks
2 medium carrots, peeled and cut into 1/2 inch chunks
2 celery ribs, cut into 1/2 inch chunks
1 medium zucchini, cut into 1/2 inch chunks
1 medium crookneck yellow squash, cut into 1/2 inch chunks
4 tablespoons dried ancho chile powder
1 cup orange juice
1 tablespoon lime juice
salt and pepper
2 tablespoons extra virgin olive oil

1
Ancho Chile Salsa (make ahead):.
2
Combine all ingredients in a bowl, mix well and let sit at least 30 minutes before serving.
3
It will keep refrigerated for a few days.
4
Red Bean Chili:.
5
Heat olive oil in a large stockpot or Dutch oven over medium heat.
6
Cook onions with salt and pepper until golden, about 10 to 15 minutes.
7
Add garlic and cook, stirring frequently, until aroma is released.
8
Add beans and water or stock to the pot, along with ancho chili powder, parsnips, and carrots.
9
Turn heat up to medium-high and bring to a low boil for 10 minutes.
10
Reduce heat to medium, add zucchini and squash, and simmer until all the vegetables are soft, about 15 minutes longer.
11
Taste chili and season with salt and pepper as necessary.
12
Ladle into bowls and serve hot topped with a spoonful of Ancho Chile Salsa.

556

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 18 ingredients. The key ingredients include: ⅓ cup extra virgin olive oil, 1 12 medium white onions, diced, 1 teaspoon salt, ½ teaspoon fresh ground black pepper, and more.

Yes, Vegetable Chili from Mexico 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 from Mexico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions