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Vegetarian Chili

  • Author: Meagan


I adapted this from a recipe in Everyday Food – lots of flavor, but I left out the heat for the girls.  I think that adding a little cayenne, chopped jalapeno in with the onions, or even some green chilies from a can would be very tasty as well – and I chopped the onions and zucchini the day before so it was ready when the biscuits were done.  Please also think of this as an outline, ‘chili’ is a terrific way to use up assorted vegetable bits and canned goods that you have on hand, and this is also a wonderful dish to add leftover brisket to!



Vegetarian Chili

1 onion, chopped AND 4-6 cloves of garlic, minced

2 t. cumin AND 1 T. chili powder

salt and freshly ground pepper (to taste)

1 medium zucchini, cut into 1/2-inch pieces

1 can (5.5 oz/156 mL) tomato paste

1 can (14 oz/398 mL) black beans, rinsed and drained

1 can (14 oz/398 mL) pinto beans, rinsed and drained

1 can (28 oz/796 mL) diced tomatoes, undrained

1 can (12 oz/341 mL) kernal corn, drained

2 c. water or tomato juice

diced avocado, poached eggs, sour cream, grated cheese, hot sauce for serving


In a large pot or skillet, cook the onion and garlic in a bit of olive oil for a few minutes until softened.  Add the cumin, chili powder, and a bit of salt and pepper and cook for a minute until the spices are well combined.

Add the zucchini and tomato paste and cook for another few minutes until the paste turns a dark red, then stir in the beans, tomatoes, corn and water and bring it to a boil.

Reduce to low heat and simmer for about 20 minutes until the zucchini is tender and the liquid has reduced slightly.  Check for seasonings and serve!

  • Category: Beans, Corn, Zucchini, Vegetarian


From Meagan's Kitchen

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