Vegetarian Chili Recipe

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil ( I like to use a flavored chipolte olive oil); 2 med Zucchinis, 1/2 inch; 2 large yellow onions, 1/2 inch dice; 2 large red peppers, 1/2 inch dice; 4 cloves garlic, finely chopped; 1 can (35 oz.) Italian plum tomatos and juice; 1 1/2 lbs ripe plum tomatos, Roma are the best, 1 in dice; 1 jalepeno finely diced with seeds or hot sauce to taste; 2 tbs. chili powder ( I like more); 1 tbsp ground cumin; 1 tbsp dried basil; 1 tbsp dried oregano; 2 tsp ground black pepper; 1 tsp salt; 1 tsp Fennel seed; 1/2 cup Italian parsely, Fresh and finely chopped or 1/4 cup dried; 1 can canned dark red kidney beans, rinsed and drained; 1 can chick peas, rinsed and drained (Any beans can be substituted and sometimes I use 3 cans); 1/2 cup chopped fresh dill ( Must be fresh. I like extra); 2 tbsp lemon juice; Sour cream and cheese

Servings: persons

3/4 cup olive oil ( I like to use a flavored chipolte olive oil)
2 med Zucchinis, 1/2 inch
2 large yellow onions, 1/2 inch dice
2 large red peppers, 1/2 inch dice
4 cloves garlic, finely chopped
1 can (35 oz.) Italian plum tomatos and juice
1 1/2 lbs ripe plum tomatos, Roma are the best, 1 in dice
1 jalepeno finely diced with seeds or hot sauce to taste
2 tbs. chili powder ( I like more)
1 tbsp ground cumin
1 tbsp dried basil
1 tbsp dried oregano
2 tsp ground black pepper
1 tsp salt
1 tsp Fennel seed
1/2 cup Italian parsely, Fresh and finely chopped or 1/4 cup dried
1 can canned dark red kidney beans, rinsed and drained
1 can chick peas, rinsed and drained (Any beans can be substituted and sometimes I use 3 cans)
1/2 cup chopped fresh dill ( Must be fresh. I like extra)
2 tbsp lemon juice
Sour cream and cheese

1
1. Heat 1/2 cup of oil on medium heat in large stock pot or dutch oven. Add zucchini and saute until tender, about 10 mins. Transfer to bowl with oil and set aside.
2
2. Heat remaining oil and add onions, bell peppers and garlic. Saute until tender, about 10 mins.
3
3. Turn down heat to low and add the zucchini back in. Add canned tomatos with juice, fresh tomatos, jalapeno and all spices through parsely. Cook for 30 minutes, stirring often.
4
4. Stir in beans, dill and lemon. Cook uncovered for 15 minutes.
5
5. Top with sour cream and cheese if desired.
6
4.

731

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 21 ingredients. The key ingredients include: 3/4 cup olive oil ( I like to use a flavored chipolte olive oil), 2 med Zucchinis, 1/2 inch, 2 large yellow onions, 1/2 inch dice, 2 large red peppers, 1/2 inch dice, 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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