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
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.
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/