Veggie Chili Recipe

Name: Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions chopped; 1 x garlic fresh, chopped; 2 1/2 tablespoons chili powder; 2 teaspoons cumin ground; 1 teaspoon oregano crushed; 1/4 teaspoon cayenne pepper; 2 cups vegetable stock; 28 ounces tomatoes peeled, chopped, with juice; 1 can beer; 1 teaspoon sugar; 1 teaspoon salt; 1 each bay leaves; 1 tablespoon cornmeal; 2 pounds zucchini cut into 1 inch pieces; 2 cans black beans rinsed and drained; 11 ounces corn kernels, canned drained

Servings: persons

2 medium onions chopped
1 x garlic fresh, chopped
2 1/2 tablespoons chili powder
2 teaspoons cumin ground
1 teaspoon oregano crushed
1/4 teaspoon cayenne pepper
2 cups vegetable stock
28 ounces tomatoes peeled, chopped, with juice
1 can beer
1 teaspoon sugar
1 teaspoon salt
1 each bay leaves
1 tablespoon cornmeal
2 pounds zucchini cut into 1 inch pieces
2 cans black beans rinsed and drained
11 ounces corn kernels, canned drained

1
Cook onions over low heat until soft and translucent.
2
Add garlic, chili power, cumin, oregano, and cayenne.
3
Cook a few minutes while stirring constantly.
4
Add vegetable broth.
5
Add tomatoes and juice, beer, sugar, salt, and bay leaf.
6
Stop here and refrigerate up to two days if you are making this up ahead of time.
7
When ready to finish, bring to gentle simmer and continue.
8
Sprinkle cornmeal over surface slowly while stirring to avoid lumps.
9
Add zucchini and bring to boil.
10
Reduce heat and simmer 5 minutes.
11
Add black beans and corn, simmer 5 to 15 minutes.
12
I served over brown rice and provided bowls of hot sauce, sour cream, chopped jalapeno peppers, and chopped onions.
13
I also had a loaf of wheat bread and several people ate their chili with that instead of the rice.

487

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 16 ingredients. The key ingredients include: 2 medium onions chopped, 1 x garlic fresh, chopped, 2 1/2 tablespoons chili powder, 2 teaspoons cumin ground, and more.

Yes, Veggie 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.

Veggie Chili

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