Easy Vegetarian Chili

Name: Easy Vegetarian Chili
Yield: 6 to 8 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, medium dice; 1 carrot, medium dice; 2 garlic cloves, minced; Kosher salt; Freshly ground black pepper; 1 bell pepper, medium dice; 1 zucchini, medium dice; 2 teaspoons ground cumin; 2 tablespoons plus 1 teaspoon chili powder; 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed; 1 1/2 cups water; 1 (28-ounce) can chopped tomatoes; Chopped cilantro, for garnish (optional); Quartered lime pieces, for garnish (optional); Shredded cheddar cheese or crumbled queso fresco, for garnish (optional); Sour cream, for garnish (optional)

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6 to 8 servings Easy

Total: 45 mins

16 Ratings

Ingredients (17)

1 tablespoon vegetable oil
1 onion, medium dice
1 carrot, medium dice
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 bell pepper, medium dice
1 zucchini, medium dice
2 teaspoons ground cumin
2 tablespoons plus 1 teaspoon chili powder
2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed
1 1/2 cups water
1 (28-ounce) can chopped tomatoes
Chopped cilantro, for garnish (optional)
Quartered lime pieces, for garnish (optional)
Shredded cheddar cheese or crumbled queso fresco, for garnish (optional)
Sour cream, for garnish (optional)

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Nutritional Information

Calories210
Fat3.93g
Saturated fat0.45g
Trans fat0.02g
Carbs35.95g
Fiber15.13g
Sugar6.87g
Protein11.22g
Cholesterol
Sodium452.23mg
Nutritional Analysis per serving (6 servings) Powered by

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Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal.

To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Chili.

This recipe was featured as part of our Healthy Cooking photo gallery.

by Kate Ramos

What to buy

Lodge 6-Quart Enameled Cast Iron Dutch Oven, $59.99 on Amazon

This Dutch oven is ideal for a wide range of uses on the stovetop and in the oven: sauté, simmer, stew, fry, broil, braise, bake, and roast in it—and it's handsome enough to bring straight to the table too.
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Tips for Beans

Tip

How to Freeze Beans

Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.

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Next: How to Thaw Beans

Tip

How to Thaw Beans

Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.

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Next: How to Store Beans

Tip

How to Store Beans

Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.

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Next: How to Freeze Beans

Instructions

1Heat the oil in a large heavy-bottomed pot with a tightfitting lid or a Dutch oven over medium heat until shimmering. Add the onions, carrots, and garlic and season with salt and pepper. Cook, stirring occasionally, until the onions have softened, about 5 minutes.
2Add the bell pepper and zucchini to the pot and season with salt and pepper. Add the cumin and chili powder and stir to incorporate. Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.
3Add the beans, water, and tomatoes with their juices and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes. Taste and season with additional salt and pepper if necessary. Serve and garnish as desired.

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