Vegetarian Chili {Chili January}
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Serves: 16 servings
 
Full of chili flavor and fresh vegetables, this vegetarian style chili is so delicious you won't even miss the meat!
Ingredients
  • 4 medium zucchini, halved and sliced
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 2-3 tbsp olive oil
  • 2 cans (28 ounces each) Italian stewed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and finely chopped
  • ¼ cup cilantro, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp chili powder
  • 2-3 tsp sugar
  • 1 tsp salt
  • 1 tsp ground cumin
Instructions
  1. In a large Dutch oven or stock pot, heat the olive oil over medium heat until shimmering. Add the zucchini, onions, peppers, and garlic and saute until crisp-tender, about 5 minutes. Stir in the tomatoes, tomato sauce, beans, jalapeno, and seasonings.
  2. Bring just to a boil over medium heat. Then reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Notes
I usually start off with just 1 tsp of sugar, then add 1-2 more based on taste. Similarly, I like to start with just ½ tsp of salt, adding more only if needed based on taste.
If you like more spice, you can add a few dashes of cayenne pepper or hot pepper sauce.
This recipe freezes very well.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/vegetarian-chili/