Veggie Chili
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
16 bowls
- Serves:
- 16
ingredients
- 1⁄2 tablespoon olive oil
- 1⁄2 vidalia onion, chopped
- 1⁄2 red bell pepper
- 1⁄2 yellow bell pepper
- 3 minced garlic cloves
- 1 zucchini, diced
- 15 ounces canned corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 2 (15 ounce) cans black beans
- 1 (24 ounce) bottle marinara sauce
- 1⁄4 cup cilantro leaf, chopped
directions
- halve bell peppers and roast in oven or toaster oven until skin softens but has not changed color, 3-5 minutes, then chop into 1/4 inch squares.
- In a large pot, heat oil over medium heat, then add onions and garlic and cook until soft.
- Add zucchini squash, bell beppers, corn and cook, 5 minutes.
- Add spices (chili powder, cumin, salt, cayenne) and stir around 30 seconds.
- Add marinara, tomatoes and black beans. stir and lower heat to simmer.
- Leave simmering between 20 minutes to an hour.
- Serve on bowls and garnish with chopped cilantro.
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