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.

Gallery

Read the full recipe after the video.

Recipe Summary

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

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.