Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Vegetarian Chili 3.4 (583) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 1, 2022 Print Share Share Tweet Pin Email Total Time: 35 mins Servings: 6 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. Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced medium 4 garlic cloves, roughly chopped 1 ½ teaspoons ground cumin 1 teaspoon chipotle chile powder Coarse salt and ground pepper 1 medium zucchini, cut into ½-inch dice ¾ 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 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. Johnny Miller Print