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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!

  • total time: 35 mins
  • servings: 6

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Ingredients

  • 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

Directions

  1. Step 1

    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.

      In this step:

Source
Everyday Food, May 2010

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Reviews (7)

  • 14 Apr, 2013

    Came out great! I added a can corn, tomato sauce and garbanzo beans.

  • 23 Jan, 2013

    Yum

  • 1 Dec, 2012

    This dish has become a staple in my home. It's yummy!

  • 23 Sep, 2012

    This was delicious!

  • 25 Apr, 2012

    I adore this recipe. It can be altered and adapted easily depending on taste or mood. I think the chipotle chili is a key ingredient though. super yummy and one of my favorites.

  • 21 Sep, 2011

    This is a wonderfully rich and flavorful chili that satisfies both veggies and meat eaters alike. I like to stir in some "Morningstar Crumbles" for added texture and protein when I sautee the onions and garlic. My husband also likes a little extra heat so I stir in some red pepper flakes to meet his taste. This is a simple, quick and delicious comfort food that is not only healthy but very satisfying as well, and perfect for autumn and winter!!

  • 24 Oct, 2010

    This recipe is great