Vegetarian Vegetable Chili Recipe with Zucchini

Name: Vegetarian Vegetable Chili Recipe with Zucchini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: U.S. Regional,American
Ingredients: 1 onion, chopped; 3 to 4 cloves garlic, minced; 2 tablespoons vegetable oil; 3 medium zucchini, sliced; 2 bell peppers, any color; 1 1/2 cups sliced mushrooms; 3 stalks celery, sliced; 1 cup chopped broccoli; 3 carrots, sliced; 1 (28-ounce) can kidney beans, undrained, or 1 (14-ounce can) kidney beans and 1 (14-ounce can) black beans; 1 (14-ounce) can diced tomatoes, undrained; 2 cups tomato paste; 1/2 cup dry white wine, water, or vegetable broth; 4 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

A versatile vegetarian and vegan vegetable chili offers a hearty meal that can be customized with various available vegetables.

⭐ 3.8 (14 reviews) Prep: 10 minCook: 40 minTotal: 50 minYields: 8 servings

Category Tags:

Dinner Lunch Side Dish

Cuisine Tags:

U.S. Regional American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

In a large pot, saute onion and garlic in vegetable oil for 3-5 minutes until soft.
Add zucchini, bell peppers, mushrooms, celery, broccoli, and carrots; cover and cook over medium heat for 8-10 minutes, stirring occasionally.
Stir in kidney beans, undrained diced tomatoes, tomato paste, and white wine.
Add chili powder, cumin, garlic powder, salt, and pepper.
Combine thoroughly, then bring the mixture to a slow simmer.
Cover the pot and cook over medium-low heat for at least 30 minutes, or until vegetables are tender.

Nutritional Info (per serving)

Calories: 243 kcal

Carbohydrate: 40 g

Cholesterol: 0 mg

Fiber: 12 g

Protein: 11 g

Saturated Fat: 1 g

Sodium: 611 mg

Sugar: 16 g

Fat: 5 g

Unsaturated Fat: 0 g