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)
- 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
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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.
-
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.
See It ›
Tips for 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.
Recommended from Chowhound
Recipe Round-Ups
New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes
by Alyssa Jung | If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly...
Recipe Round-Ups
Slab Pies to Feed a Crowd This Thanksgiving
by Jen Wheeler | Whether you're team pumpkin or team pecan, pie is by and large a sure bet for Thanksgiving dessert...
Chowhound Lists
13 Common Cooking Mistakes to Avoid This Thanksgiving
by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...