Vegetarian Chili Recipe
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 4 garlic cloves, roughly 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
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 1 can (14.5 ounces) diced tomatoes
In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
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