Vegetarian Chili

Total Time:
55 min
25 min
30 min

8 servings

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 large cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 medium-size sweet green pepper, cored, seeded and diced
  • 1 medium-size sweet red pepper, cored, seeded and diced
  • 1 medium-size zucchini, diced
  • 1 medium-size yellow squash, diced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 can (11 ounces) corn kernels, drained
  • 1 can (15.5 ounces) black beans, drained and rinsed
  • 1/4 teaspoon salt
  • Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese
  • Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.

  • Serve with the accompaniments, if desired.

Note: Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole:
  • 3 ripe avocados, peeled and pitted

  • 3 tablespoons finely chopped red onion

  • 3 tablespoons fresh-squeezed lime juice

  • 2 tablespoons chopped cilantro leaves

  • 1 jalepeno, seeded and minced

  • 1/4 teaspoon salt

  • 1/4 teaspoon hot pepper sauce

  • Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro, jalapeno, salt, and hot-pepper sauce. Refrigerate. Spoon a dollop on each chili serving.

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    Not what you're looking for? Try:

    Vegetarian Chili Verde

    Recipe courtesy of Giada De Laurentiis