Recipe courtesy of Gourmet Magazine

Vegetable and Bean Chili

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings
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4 large onions (1 pound), coarsely chopped

2 green bell peppers, cut into 1/2-inch pieces

6 large garlic cloves, finely chopped

1 fresh jalapeno chile, finely chopped (including seeds)

4 tablespoons olive oil

2 tablespoons chili powder

2 teaspoons ground cumin

Kosher salt

2 (28-ounce) cans whole tomatoes, coarsely chopped, with juice

4 zucchini, cut into 1/2-inch cubes

4 (15-ounce) cans kidney beans, rinsed, drained

2 tablespoons chopped unsweetened chocolate

1/3 cup chopped fresh cilantro leaves


  1. Saute onions, bell pepper, garlic, and jalapeno in oil in a 8-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.