Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, cut into 1/2- inch dice; 4 garlic cloves, coarsely chopped; 1 1/2 teaspoons ground cumin; 1 teaspoon chipotle chile powder; Coarse salt and ground pepper; 1 medium zucchini, cut into 1/2-inch dice; 3/4 cup (6 ounces) tomato paste; 1 can (15.5 ounces) black beans, rinsed and drained; 1 can (15.5 ounces) pinto beans, rinsed and drained; 2 cans (14.5 ounces each) diced tomatoes in juice; 1 can (4.5 ounces) chopped green chiles; 2 cups water

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut into 1/2- inch dice
4 garlic cloves, coarsely chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
2 cans (14.5 ounces each) diced tomatoes in juice
1 can (4.5 ounces) chopped green chiles
2 cups water

1
In a large Dutch oven or other heavy pot, heat oil over medium-high.
2
Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes.
3
Add cumin and chile powder, season with salt and pepper; cook, stirring, until spices are fragrant, 1 minute.
4
Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is darkened, about 3 minutes.
5
Stir in both beans, the diced tomatoes (with their juice), and green chiles.
6
Add the water and bring mixture to a boil.
7
Reduce to a simmer and cook until zucchini is tender and liquid reduces slightly, about 20 minutes.
8
Season with salt and pepper and serve immediately.
9
(Per Serving)
10
Calories: 232
11
Fat: 6.1g (1g Saturated Fat)
12
Protein: 10.3g
13
Carbohydrates: 35g
14
Fiber: 9.1g

537

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium yellow onion, cut into 1/2- inch dice, 4 garlic cloves, coarsely chopped, 1 1/2 teaspoons ground cumin, and more.

Yes, Vegetarian 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.

Vegetarian Chili

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