Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons vegetable oil(or cooking oil of choice); 2 large onions, cut into 1/4-inch pieces; 1 medium green bell pepper, cut into 1/4-inch pieces; 3 garlic cloves, chopped; 2 jalapeno chilis, diced; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 cup cilantro, chopped, divided; salt and pepper(to taste, optional); 2 cans (14.5 ounces each) low-sodium whole tomatoes, cut into 1/4-inch pieces(or 8 medium fresh tomatoes); 2 medium zucchini, cut into 1/4-inch pieces; 2 medium summer squash, cut in to 1/4-inch pieces; 1 can (15.5 ounces) low-sodium kidney beans, rinsed

DinnerSoups & stewsAmerican⏱ Prep 15 min | Cook 30 minServes 4

By Public

This delicious chili packed full of veggies, beans, and spices is fast enough for a weeknight dinner. Top with cilantro for a boost of flavor.

Ingredients

2 tablespoons vegetable oil(or cooking oil of choice)
2 large onions, cut into 1/4-inch pieces
1 medium green bell pepper, cut into 1/4-inch pieces
3 garlic cloves, chopped

+ 9 more ingredients

Instructions

Wash hands with soap and water.

Add oil to a large pot and sauté onions, bell pepper, garlic, and jalapeno over medium-high heat for about 5 minutes, stirring often.

Add chili powder, cumin, half of the chopped cilantro, salt, and pepper, and continue cooking for another 3 minutes, stirring occasionally.

Add the tomatoes, zucchini, and squash. Bring mixture to a simmer.

Simmer for 15 minutes, stirring occasionally.

Add beans, and continue to simmer for another 5 minutes.

Serve the mixture hot. Put remaining cilantro on top.

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Nutrition Estimate

287Calories

12gProtein

32gCarbs

11gFat

Per serving • Estimated by Blinner AI