Lisa Baker'S Vegetable Chili
A hearty, flavorful vegetable chili with olives, beans, and cheese, perfect for vegetarians and spice lovers seeking a comforting, protein-rich meal with vibrant flavors.
Ingredients
- 1 zucchini ⓘ
- 1 medium green pepper, chopped ⓘ
- 1 cup chopped onions ⓘ
- 1/2 cup chopped celery
- 1/2 cup chopped carrots ⓘ
- 2 minced garlic cloves
- 1/4 cup olive oil ⓘ
- 28 oz. can tomatoes (undrained), cut up ⓘ
- 8 oz. mild picante sauce ⓘ
- 1 1/4 cups water ⓘ
- 1 teaspoon beef flavored bouillon
- 1 1/2 teaspoons cumin ⓘ
- 2 1/4 oz. (1/2 cup) sliced ripe olives, drained ⓘ
- 15 oz. can kidney beans (undrained) ⓘ
- 15 oz. can garbanzo beans (undrained) ⓘ
- 1/2 cup cashews ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- alfalfa sprouts ⓘ
Instructions
- In a large saucepot, sauté zucchini, green pepper, onions, celery, carrots, and garlic until tender-crisp.
- Stir in tomatoes, picante sauce, water, bouillon, and cumin.
- Bring to a boil; reduce heat.
- Cover and simmer for 30 minutes, stirring occasionally.
- Stir in olives and beans; simmer until heated through.
- Serve topped with cashews, shredded Cheddar cheese, and alfalfa sprouts.
Tips & Substitutions
To enhance the flavor of Lisa Baker's Vegetable Chili, consider adding a dash of hot sauce for extra heat or using fresh herbs like cilantro for garnish. If you don't have kidney or garbanzo beans, black beans or pinto beans are great substitutes. This recipe works well with various vegetables, so feel free to get creative. For a quicker meal, try the Fast Mexican Chili variation.
Serving Suggestions
Serve the chili with a side of cornbread or tortilla chips for a satisfying meal. It pairs beautifully with alfalfa sprouts on top for a fresh crunch. You can also add a dollop of sour cream or guacamole for richness. Consider serving this dish alongside a simple green salad for a complete feast. Browse more Mexican recipes for additional inspiration.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl, covering it loosely to prevent splatter. For longer storage, consider freezing the chili; it keeps well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lisa Baker'S Vegetable Chili contains roughly 2470 calories, with 56g protein, 156g carbohydrates, and 192g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (115% of the Daily Value), and protein (112% of the Daily Value). Note that it is relatively high in sodium, at 1588mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day as the flavors meld together. Prepare it a day in advance, store it in the refrigerator, and then reheat before serving. It's perfect for meal prep or serving at gatherings.
Is this chili suitable for vegans?
Yes, Lisa Baker's Vegetable Chili is entirely plant-based, making it a great option for vegans. Just ensure that the picante sauce and any added toppings, like cheese, are also vegan-friendly. You can use nutritional yeast as a cheese substitute for a cheesy flavor.
Can I add meat to this chili?
Certainly! If you prefer a heartier version, ground turkey or beef can be added to the sautéed vegetables. Cook the meat until browned before adding the other ingredients. This will create a delicious twist on the original recipe, appealing to meat lovers.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).