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Vegetarian Chili
3.5 (570 reviews)
This vegetarian chili comes together in 35 minutes, so it’s a great weeknight dinner packed with black and pinto beans, zucchini, and diced tomatoes.
Total Time35
Servings6
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Caloriesper servingIngredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 4 garlic cloves, roughly chopped
- 1.5 teaspoons ground cumin
- 1 teaspoon chipotle chile powder
- Coarse salt and ground pepper
- 1 medium zucchini, cut into ½-inch dice
- 0.75 cup (6 ounces) tomato paste
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 1 can (14.5 ounces) diced tomatoes
Instructions
- 1Cook onion and garlic: In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes.
- 2Add spices: Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute.
- 3Add zucchini and tomato paste: Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes.
- 4Add beans and canned tomatoes: Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water.
- 5Simmer: Bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
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