Vegetarian chili
Dig into a big bowl of this healthy and satisfying recipe that replaces meat with beans and diced zucchini.
Photo by Gwénaël le Vot
SERVES 4–6
2 tablespoons olive oil
1 onion, coarsely chopped
2 red bell peppers, coarsely chopped
1 large poblano pepper, coarsely chopped
2 carrots, diced
1 jalapeno or serrano pepper, seeded and finely diced
4–5 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt, to taste
1 28-ounce can diced tomatoes in juice
1 7-ounce can diced mild green chilies
1½ cups vegetable stock, unsalted
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
½ large zucchini (or 1 whole small), medium diced
Grated cheddar cheese, for garnish
Heat oil in a large saucepan or Dutch oven over medium heat. Saute onion, bell peppers, poblano, carrots and jalapeno until soft, about 7 to 8 minutes. Add garlic and saute an additional minute. Add chili powder, cumin, oregano and salt. Stir thoroughly and cook 2 minutes. Pour in tomatoes, green chilies and stock and bring to a boil. Lower heat and simmer covered for 30 minutes. Add beans and zucchini, cover and cook an additional 30 minutes or until thickened. Serve with grated cheddar cheese.
___
Related stories
Spice it up —They may be small, but Chef Belinda’s cheesy jalapeno cornbread mini muffins pack a big, spicy punch of flavor into every bite. Get the recipe and see how they’re made in this month’s cooking video.
Quick and easy vegetarian— Chef Belinda Smith-Sullivan offers up four healthy dishes, including a delicious veggie pizza, that are so satisfying you won’t even miss the meat.