New This Month

Vegetarian Chili

582

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:
  • Servings: 6
vegetarian chili

Photography: Johnny Miller

Source: Everyday Food, May 2010

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. 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.

Reviews Add a comment

  • laineypc
    23 MAY, 2017
    Didn't have [filtered]in(!) but used 1 T. chili powder and 1/2 tsp. chipotle chili powder, 1/4 tsp cinnamon. Also added 1 cup of frozen corn at the end of the cooking time. Garnished with grated extra sharp cheddar, served with cornbread. Family loved it!
    Reply
  • brendab1960
    9 FEB, 2017
    Very tasty. Substituted frozen edamame and chick peas and served over coarse bulgur.
    Reply
  • ddsprncs
    14 APR, 2013
    Came out great! I added a can corn, tomato sauce and garbanzo beans.
    Reply
  • Desirae Krotzer
    23 JAN, 2013
    Yum
    Reply
  • Elizabeth Bryan
    1 DEC, 2012
    This dish has become a staple in my home. It's yummy!
    Reply
  • kmextra
    23 SEP, 2012
    This was delicious!
    Reply
  • youngarchi
    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.
    Reply
  • photochickNYC
    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!!
    Reply
  • marjkapsis
    24 OCT, 2010
    This recipe is great
    Reply