Vegetarian Chili

"I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers."
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
1hr 10mins
Ingredients:
14
Serves:
12

ingredients

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directions

  • Heat oil in heavy large pot over medium heat.
  • Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
  • Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
  • Bring to simmer, and cook for 20 minutes.
  • Add all beans and cook 15 minutes more.
  • Add zucchini and cook 5 minutes, stirring occasionally.
  • If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
  • Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!

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Reviews

  1. This was delicious! Will make great lunches to bring to work this week. I used 1/2 can mild green chiles, left out the green pepper, added some celery since I had it on hand. I added extra water since I thought it would be a little tomatoe-y for our taste, then decided to add some frozen corn as well. I really enjoyed this with a bunch of cheese on top! Thanks so much for posting!! Made for Use it or Lose it Bargain Basement tag game.
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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