Vegetarian Chili

Vegetarian Chili
Makes: 4 servings
Total Cost:

This delicious chili packed full of veggies, beans, and spices is fast enough for a weeknight dinner. Top with cilantro for a boost of flavor.


2 onion (large, cut into 1/4 inch pieces)
1 green bell pepper (cut into 1/4 inch pieces)
3 garlic clove
2 jalapeno chilis (fresh, diced)
2 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon cumin (ground)
2 cans whole tomatoes, low sodium (28 ounces total - cut into 1/4 inch pieces or 8 medium fresh tomatoes)
2 zucchini (medium - cut into 1/4 inch pieces)
2 summer squash (medium - cut in to 1/4 inch pieces)
1 can kidney beans (16 ounce, rinsed)
1 cup cilantro (or coriander) (chopped, fresh)
  salt and pepper (to taste, optional)


1. In a large pot saute onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes - stirring often.

2. Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.

3. Add the tomatoes, zucchini, squash, and bring mixture to a simmer.

4. Simmer for 15 minutes, stirring occasionally.

5. Add beans, and continue to simmer for another 5 minutes.

6. Serve the mixture hot. Put remaining cilantro on top.

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