Vegetarian Chili

This delicious chili packed full of veggies, beans, and spices is fast enough for a weeknight dinner. Top with cilantro for a boost of flavor.

Yield

4 servings

Serving size

1/4 of recipe

Rating

3.94 of 5 (243 ratings)

Food groups

• Vegetables: 3 cups

Ingredients

• 2 tablespoons vegetable oil (or cooking oil of choice)
• 2 large onions, cut into 1/4-inch pieces
• 1 medium green bell pepper, cut into 1/4-inch pieces
• 3 garlic cloves, chopped
• 2 jalapeno chilis, diced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 cup cilantro, chopped, divided
• salt and pepper (to taste, optional)
• 2 cans (14.5 ounces each) low-sodium whole tomatoes, cut into 1/4-inch pieces (or 8 medium fresh tomatoes)
• 2 medium zucchini, cut into 1/4-inch pieces
• 2 medium summer squash, cut in to 1/4-inch pieces
• 1 can (15.5 ounces) low-sodium kidney beans, rinsed

Directions

1. Wash hands with soap and water.
2. Add oil to a large pot and sauté onions, bell pepper, garlic, and jalapeno over medium-high heat for about 5 minutes, stirring often.
3. Add chili powder, cumin, half of the chopped cilantro, salt, and pepper, and continue cooking for another 3 minutes, stirring occasionally.
4. Add the tomatoes, zucchini, and squash.
5. Bring mixture to a simmer.
6. Simmer for 15 minutes, stirring occasionally.
7. Add beans, and continue to simmer for another 5 minutes.
8. Serve the mixture hot.
9. Put remaining cilantro on top.

Nutrition per serving

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Source

Recipe by: Veggin’ Out Recipe Book — Johnson and Wales University and Rhode Island Department of Health WIC Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetarian-chili. Federal works are public domain in the United States.