Vegetable Bean Chili
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
7 1 1/2 servings
- Serves:
- 7-8
ingredients
- 29.58 ml extra virgin olive oil
- 236.59 ml diced red bell pepper
- 236.59 ml diced green bell pepper
- 236.59 ml diced orange bell pepper
- 354.88 ml diced onions
- 6 garlic cloves, minced
- 1 medium zucchini, seeds removed and diced
- 4.92 ml paprika
- 2.46 ml Mrs. Dash table blend seasoning
- 29.58 ml cumin
- 36.97 ml chili powder
- 29.58 ml unsweetened cocoa powder
- 354.88 ml cooked black beans
- 354.88 ml cooked pinto beans
- 354.88 ml cooked chickpeas
- 793.78 g can no-salt-added tomato puree
- 793.78 g can no-salt-added diced tomatoes
- 59.14 ml flat leaf parsley, chopped
directions
- Heat oil in a large dutch oven over medium heat. Add the onions and peppers. Seasonon with alittle Mrs Dash. Stir and cook until the vegetables are tender, about 10 minutes. Add the garlic and stir. Cook for an additional minute. Add the zucchini and all remaining ingredients, except the parsley. Stir to combine. Cover the pot and bring the chili to a boil. Stir once more, reduce the heat to a simmer and cook until the zucchini is tender. Stir in the parsley and adjust the seasoning needed. Enjoy!
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