Vegetarian Chili
Makes:
4 servings
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
- 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
Directions
- 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.
Notes
Learn more about:
Veggin’ Out Recipe Book
Johnson and Wales University and Rhode Island Department of Health WIC Program
