Rating: 3.76 stars
452 Ratings
  • 5 star values: 127
  • 4 star values: 154
  • 3 star values: 118
  • 2 star values: 43
  • 1 star values: 10

Talk about quick comfort—this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Everyday Food, October 2007

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.

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  • Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Cook's Notes

Surefire Chili Toppings: tortilla chips; sour cream; shredded cheese, such as cheddar or pepper Jack; halved cherry tomatoes; thinly sliced scallions; diced avocado

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Reviews (22)

452 Ratings
  • 5 star values: 127
  • 4 star values: 154
  • 3 star values: 118
  • 2 star values: 43
  • 1 star values: 10
Rating: 5 stars
06/17/2019
Vegan and delicious! My kids even loved it :)
Rating: Unrated
06/17/2017
Great recipes, however it would be helpful to have the nutrition information for those on restricted diets. Is this available somewhere on the site?
Rating: 5 stars
01/14/2017
This recipe is quick, easy and delicious. I've made it many times. We're not vegetarian, but my family and I love it! It makes for a terrific savory hearty meal.
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Rating: 4 stars
02/26/2016
This is absolutely delicious! I added an extra can of black beans, instead of water - I used vegetable broth (2 cups more if needed) and some cayenne to taste. This is a good dish for vegans and meat eaters :-) Very satisfying .
Rating: Unrated
08/07/2015
Love this recipe so much!!! It tastes amazing - the perfect blend of flavors and textures. I like to top it with sharp cheddar and green onions. An easy, simple, no-fail recipe that is fun to make.
Rating: 4 stars
10/15/2014
Delicious! Made exactly as directed with one exception - used 1 cup of vegetable stock instead of 1 cup of water. Served with cornbread and cheese for topping. Perfect comfort food for a chilly fall day!
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Rating: Unrated
01/12/2014
I thought this recipe was WAY to tomato-y. I had to add another cup of water just to dilute a little. It also needed a lot more cumin and chili powder. I suppose it's edible, but definitely not my favorite veggie chili recipe. Kind of disappointed.
Rating: 5 stars
02/24/2013
Made this last night and it was delicious! I didn't have any zucchini on hand and i subbed veggie broth for water and added some rice. perfect!
Rating: Unrated
01/22/2013
This recipe is so good! Even the carnivorous members of my family love it! I have made this many times and I am going to attempt it in the crockpot today.
Rating: Unrated
12/02/2012
I will be making this once a week! Delicious. A few small changes. Didn't have cumin, carrots or corn in the house. Used a cup of beef broth instead of water. This was one of the yummiest "vegetarian" chilis I have ever made or eaten. Oh and I used 2 cans of seasoned black beans.
Rating: Unrated
10/01/2012
Delicious ! is there a breakdown of its values ? calorie, carb fat, etc ? I always want to read that before preparing.... thanks so much !
Rating: Unrated
05/23/2012
Very delicious and flexible. Used creamed corn and kidney beans, because that is what I had at home. We live twenty miles from town, so we make do or do without. Be aware that this makes enough for 6-8. I cut the recipe in half the first time I made it and served it on baked potatoes. Two nights later I served the remainder with chicken breasts and rice. My husband is a big eater and it was more than enough for the two of us for two meals. Maybe adding items to the menu was the reason.
Rating: Unrated
10/09/2011
LOVED this recipe. We're all carnivores, cooking meatless because it's cheaper, but this recipe is so hearty you don't even miss the meat. We added half a jalapeno and some red pepper for kick, plus some mushrooms and celery because we had them on hand. Very very tasty and the fact that it's quick is a bonus.
Rating: Unrated
09/30/2011
This was GREAT! Very tasty! I served it with jalapeno corn bread, sour cream and mozzarella.
Rating: Unrated
07/09/2011
yummy!!! I used home made crushed tomatoes instead of the canned. And served with a garnish of cilantro and jalapeno corn muffins-excellent!!
Rating: Unrated
01/27/2011
it was great! Looked great, tasted great! i used celery stalks as it's not a season for zucchini now in Ukraine and took 1 can black
Rating: Unrated
09/30/2010
I have the pickiest 9-year-old eater ever. His "likes" consist of cheese pizza, pasta with butter, and steak. I gave him this chili, and he LOVED it. I didn't want to tell him how good it was for him. :)
Rating: Unrated
09/28/2010
Oh yeah, I also like to use a can of dark red kidney beans as well as a can of black beans. And once in awhile I will change the two types of beans to dark red and white........ for something different or maybe just what I have at the moment.
Rating: Unrated
09/28/2010
I like to quarter my zukes and carrots and very thinly slice those and also I add fresh baby spinach that is also sliced lengthwise before slicely or shredding it. Spinach adds so much to this dish. And in the winter, I do mine on top of the stove in a hurry sometimes. It really does not take that long if using canned beans.
Rating: Unrated
06/02/2010
I like it.
Rating: Unrated
02/17/2010
This tastes SO good. Total comfort food!
Rating: Unrated
02/07/2010
I steamed the carrots before adding to the mixture. My kids like the carrots a bit more tender. Serve with brown rice and plain greek yogurt.