Another Vegetarian Chili

Submitted by justcallmetoni

"My own creation that has been in the making for years. A full and hearty dish the blows the chill of fall or winter away. Pair this with white or brown rice for a nutrtionally balanced meal. Where's the beef? Who knows and you won't care."

 

• Ready In: 2hrs 25mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 large sweet onion, diced
• 1 green pepper, diced
• 2 cloves garlic, chopped
• 1 small jalapeno pepper, finely diced
• 1 tablespoon olive oil
• 2 (28 ounce) cans tomatoes
• 1 (14 ounce) can black beans
• 1 (14 ounce) can pink beans
• 1 cup frozen corn kernels or 1 cup fresh corn, cut from the cob
• 2 carrots, sliced into disks
• 3 tablespoons chili powder
• 1 1⁄2 teaspoons cumin
• 1⁄2 teaspoon Mexican oregano, use regular if not available
• 1 large zucchini, cut into 1 inch cubes
• salt and pepper, to taste

directions

1. On medium heat, add oil, onions, green pepper, garlic and jalapeno pepper to a large pot.
2. Cook until onions and peppers are soft, about 5 minutes.
3. Add tomatoes to the pot.
4. I like to break mine up by hand.
5. If that's too messy for you, use the back of a cooking spoon.
6. Add in the beans, corn, carrots and seasonings.
7. Bring pot to a low simmer and cook about 60-90 minutes.
8. The longer the better.
9. Do not cover the pot as it stops evaporation and thickening of the chili.
10. Adjust seasoning by adding more chili to taste.
11. If you like it mui caliente, sprinkle a little cayenne or chop up a chipotle pepper.
12. Add in zucchini cubes and simmer an additional 30 minutes.
13. Serve over rice.

Reviews

[Cassidyondra]

Great recipe, thank you for posting. I had to take pep-to bismol the second time I had it. I also added green pepper, red hot, and ate it with Fritos on top for some crunch. Colors were great together, and I have never had anything like this before.

 

[Mindelicious]

This was excellent!!! Tons of veggies, not overly heavy and definitely satisfying. I did add a bit more chili powder, some cumin, and only used kidney beans as that was all I had soaking overnight. Next time I will use the black beans as well. I also had this simmering for a couple hours to get all the flavors moving. This will definitely be my go to chili recipe!! Thanks so much!!

 

[jenpalombi]

Great recipe! Even the non-veggie family members enjoyed it. I made it exactly as written and it was a well received. Everyone did request that I put the zucchini in earlier next time. It was still too firm after 30 minutes and kind of stood out from the rest of the chili. Thanks for posting.

 

[Starrynews]

This was fantastic! Finally a vegetarian chili that we truly love! I omitted the jalapeno pepper and carrot and used kidney beans instead of pink. I also had to add some broth, because I cut down the recipe serving size to 2, so the veggies were getting pretty dried out during the cooking. In addition to the seasonings listed, I added some cayenne pepper (to make up for leaving out the jalapeno) and a dash of my favorite chili seasoning blend. It was great... spicy and flavorful! Served it over spaghetti with some sour cream and shredded 4-cheese blend on top. Thanks for sharing!

 

[Luv2CookHate2Clean]

I loved this recipe, but I made a bunch of changes to it. I omitted the jalapeno and used a can of green chilies instead. I used kidney beans, since I wasn't sure what pink beans were. I used a can of corn instead of fresh and a can of sliced carrots instead of fresh. I also omitted the zucchini, simply because I forgot it, lol. I threw everything in the crockpot and cooked on low for about 8 hours, and it was perfect. Added a little cheese on top to each serving, and we all loved it. Thanks!