Vegetable Chili(10 Servings)
A hearty vegetable chili packed with fresh flavors, beans, and spices, perfect for vegetarians and comforting gatherings, offering a savory, slightly spicy taste experience.
Ingredients
- 2 medium green peppers ⓘ
- 1 medium onion ⓘ
- 1 medium zucchini (about 10 oz.) ⓘ
- 1 medium yellow straight neck squash (about 10 oz.) ⓘ
- 2 Tbsp. salad oil ⓘ
- 2 Tbsp. chili powder ⓘ
- 1 Tbsp. sugar ⓘ
- 3/4 tsp. salt ⓘ
- 1/4 tsp. ground red pepper ⓘ
- 2 (14 1/2 to 16 oz.) cans stewed tomatoes ⓘ
- 2 (15 to 19 oz.) cans pinto beans ⓘ
- 2 (15 to 16 oz.) cans black beans ⓘ
- 1 (4 oz.) can chopped mild green chilies ⓘ
- 2 cups fresh or frozen corn kernels ⓘ
Instructions
- Chop green peppers and onion.
- Cut zucchini and yellow squash lengthwise into quarters; then cut each quarter crosswise into 1/2-inch thick slices.
- In a 5-quart Dutch oven over medium heat, cook green peppers and onion in hot salad oil until tender.
- Add zucchini, squash, chili powder, sugar, salt, and ground red pepper; cook for 1 minute.
- Add stewed tomatoes with their liquid, pinto beans with their liquid, black beans with their liquid, green chilies with their liquid, and corn.
- Bring to a boil over high heat.
- Reduce heat to medium-low; simmer uncovered for 20 minutes.
Tips & Substitutions
For a deeper flavor, consider adding a teaspoon of cumin or oregano. If you want to spice it up, add more ground red pepper or include diced jalapenos. You can substitute the pinto beans with kidney beans if desired. Fresh vegetables can be replaced with frozen, and if you have leftover vegetables, feel free to toss them in for added nutrition.
Serving Suggestions
Serve the vegetable chili hot, topped with fresh cilantro or avocado slices for a refreshing touch. It pairs beautifully with cornbread or over a bed of rice. For a more vibrant meal, consider serving with a side of 'Grilled Corn And Black Bean Salad' or a dollop of 'Guacamole Salad Spread' for added creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; place it in freezer-safe bags or containers for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stove over low heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Chili(10 Servings) contains roughly 140 calories, with 5g protein, 23g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1089mg per serving (47% 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 vegetable chili actually tastes better the next day as the flavors meld together. Prepare it a day in advance and store it in the refrigerator. Just reheat before serving for a quick and delicious meal.
Is this chili suitable for vegans?
Yes, this vegetable chili is entirely vegan-friendly as it contains no animal products. It's a great option for anyone following a vegan diet or looking for hearty plant-based meals. You can also add more vegetables or beans to enhance its nutritional value.
What can I serve with this chili?
This chili is versatile and can be paired with various sides. Cornbread is a classic choice, while tortilla chips make for a crunchy complement. You can also serve it with a fresh salad or a side of rice to make it a more filling meal. For an extra kick, try adding some 'Salsa' Chile Jalapeno In Tomato Juice on top.
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).