Rating: 3.42 stars
583 Ratings
  • 5 star values: 115
  • 4 star values: 164
  • 3 star values: 182
  • 2 star values: 96
  • 1 star values: 26

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. 

Everyday Food, May 2010

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Read the full recipe after the video.

Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (12)

583 Ratings
  • 5 star values: 115
  • 4 star values: 164
  • 3 star values: 182
  • 2 star values: 96
  • 1 star values: 26
Rating: 4.0 stars
08/30/2020
This is a good basic recipe. I like a bit more flavor, so I replaced the cumin with sa couple of tablespoons of easy beansy spice mix and it was really good! My guilty pleasure is adding some Fritos on top.
Rating: 4 stars
05/16/2018
My family loved it. I followed the recipe. I couldn't find the diced tomato with chiles, I used fire roasted diced tomatoes instead. I garnished with dollops of guacamole and sour cream. Sprinkled the bowl with sliced black olives, shredded cheese and scallions. Served with corn bread. It was very good.
Rating: 5 stars
01/07/2018
Use this recipe all the time , use passata in place of chopped tomatoes . Love it !
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Rating: 5 stars
05/23/2017
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!
Rating: 5 stars
02/09/2017
Very tasty. Substituted frozen edamame and chick peas and served over coarse bulgur.
Rating: Unrated
04/14/2013
Came out great! I added a can corn, tomato sauce and garbanzo beans.
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Rating: Unrated
01/23/2013
Yum
Rating: Unrated
12/01/2012
This dish has become a staple in my home. It's yummy!
Rating: Unrated
09/23/2012
This was delicious!
Rating: 5 stars
04/25/2012
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.
Rating: Unrated
09/21/2011
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!!
Rating: Unrated
10/24/2010
This recipe is great