Vegetable Bean Chili
A hearty and flavorful vegetable bean chili packed with fresh vegetables, beans, and bold spices. Perfect for a comforting family dinner or casual gathering, it offers a balance of smoky, spicy, and savory notes, making it a versatile and nutritious dish for vegetarians and meat-eaters alike.
Ingredients
- 1 medium zucchini, sliced 1/4-inch thick ⓘ
- 1 medium green pepper, chopped
- 1 cup chopped onion
- 1 cup shredded carrots ⓘ
- 1/2 cup finely chopped celery ⓘ
- 2 garlic cloves, minced ⓘ
- 1/4 cup olive or vegetable oil
- 1 (28 oz.) can diced tomatoes (undrained) ⓘ
- 1 (8 oz.) jar picante sauce ⓘ
- 1 teaspoon beef bouillon granules ⓘ
- 1 1/2 teaspoons ground cumin ⓘ
- 1 (15 oz.) can garbanzo beans, rinsed and drained ⓘ
- 1 (15 1/2 oz.) can chili beans (undrained) ⓘ
- 1 (2 1/4 oz.) can sliced ripe olives, drained ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- alfalfa sprouts (optional) ⓘ
Instructions
- In a 4-quart kettle or Dutch oven, sauté zucchini, green pepper, onion, carrots, celery, and garlic in oil until tender.
- Stir in diced tomatoes, picante sauce, beef bouillon, and ground cumin; bring to a boil.
- Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Add garbanzo beans, chili beans, and sliced ripe olives; heat through.
- Garnish with shredded Cheddar cheese and alfalfa sprouts, if desired.
Nutrition & Diet Analysis (per serving)
596
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).