Red Hot Vegetarian Chili
A vibrant, spicy vegetarian chili packed with zucchini, peppers, and beans, perfect for comforting meals with bold flavors and customizable toppings like cheese or sour cream.
Ingredients
- 2 medium zucchini, chopped ⓘ
- 2 medium onions, chopped ⓘ
- 4 cloves minced garlic ⓘ
- 2 large red peppers, diced ⓘ
- 1 (35 oz.) can Italian plum tomatoes, chopped ⓘ
- 2 Tbsp. chili powder
- 1 Tbsp. cumin ⓘ
- 1 Tbsp. basil ⓘ
- 1 Tbsp. oregano ⓘ
- 1 tsp. black pepper
- 1/2 cup parsley ⓘ
- 1 cup kidney beans ⓘ
- 1 cup chickpeas ⓘ
- 1/2 cup fresh dill (optional) ⓘ
- grated cheese or sour cream (for garnish) ⓘ
Instructions
- Saute the onion, zucchini, garlic, and red peppers.
- Add spices, chopped tomatoes, and parsley.
- Cook for 30 minutes.
- Add kidney beans and dill.
- Cook an additional 15 minutes.
- Salt to taste and serve in bowls topped with grated cheese or sour cream.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper. You can substitute black beans for kidney beans or use canned diced tomatoes if fresh are not available. Fresh herbs can be replaced with dried ones, using about one-third the amount. This chili pairs beautifully with Mexican recipes like Aztec Pyramid Avocado Dip.
Serving Suggestions
Serve this hearty chili with a side of cornbread or over rice for a complete meal. Top each serving with grated cheese or a dollop of sour cream for added creaminess. It also pairs well with Many Layered Mexi for a festive gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a saucepan over medium heat, stirring occasionally, or microwave in a covered bowl for about 2-3 minutes, checking to ensure it heats evenly. You can also freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Red Hot Vegetarian Chili contains roughly 599 calories, with 35g protein, 94g carbohydrates, and 19g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (130% of the Daily Value), and potassium (91% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 739mg per serving (32% 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! In fact, chili often tastes better the next day as the flavors meld together. Prepare it a day in advance and store it in the refrigerator. Just reheat it on the stovetop before serving.
Is this chili gluten-free?
Yes, this Red Hot Vegetarian Chili is gluten-free as long as you ensure that any canned ingredients, like beans and tomatoes, do not contain gluten-based additives. Always check labels if you are concerned about gluten.
Can I add meat to this recipe?
While this is a vegetarian chili, you can certainly add ground beef, turkey, or chicken if desired. Brown the meat first before adding the vegetables to fully incorporate the meat flavor into the dish.
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).