Vegetarian Chili

583 Ratings
  • 5 115
  • 4 164
  • 3 182
  • 2 96
  • 1 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

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.

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Reviews (12)

583 Ratings
  • 5 115
  • 4 164
  • 3 182
  • 2 96
  • 1 26
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
01/07/2018
Use this recipe all the time , use passata in place of chopped tomatoes . Love it !
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Martha Stewart Member
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!
Martha Stewart Member
02/09/2017
Very tasty. Substituted frozen edamame and chick peas and served over coarse bulgur.
Martha Stewart Member
04/14/2013
Came out great! I added a can corn, tomato sauce and garbanzo beans.
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Martha Stewart Member
01/23/2013
Yum
Martha Stewart Member
12/01/2012
This dish has become a staple in my home. It's yummy!
Martha Stewart Member
09/23/2012
This was delicious!
Martha Stewart Member
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.
Martha Stewart Member
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!!
Martha Stewart Member
10/24/2010
This recipe is great
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