Whew, we made it through Chili January!
And… if you still happen to be clinging to your New Year’s resolution, OR, if you totally fell off the wagon, but need to redeem yourself… I have something for you: a super healthy Vegetarian Chili recipe and the final post of the Chili January series. I also included links below to all the awesome Chili January recipes in case you missed some. So, this vegetarian chili recipe has been an old standby that I have made over and over again. I love it because it’s healthy and low calorie, while still being warm and satisfying. Plus, it makes a huge batch, so I can freeze half to eat another time. So, grab your chef’s knife – it’s time to chop some veggies! While this recipe does require a fair amount of chop-chop-chopping, it’s otherwise so easy to throw together that you can still have it done in about an hour, start to finish.
This chili is actually so low-cal, that you could eat 4 cups of it for about 500 calories total! So, while I could never actually eat 4 cups of anything in one sitting, I know that I can eat as much as I want of this chili and could never overdo it. Now, that being said, the mound of cheese and sour cream that I inevitably pile into my chili bowl and the big slab of cornbread on the side could effectively undo my rationale. But, seriously… who wants to be that nit-picky?
Anyway, this vegetarian chili is the perfect meat-free way to round out the Chili January series. Enjoy!
Chili January Recap
Being the last Chili January post, I’ve included a recap of all the recipes below, along with links. While Blonde Chicken Chili has traditionally been my favorite, my surprise top choice is the Mexican Winter Chili, which is incredible! Please don’t be put off by the non-traditional ingredients, it is soooo good – you must, must, must try it!
- Incredible Blonde Chicken Chili
- Simple Cheddar Garlic Drop Biscuits
- Grandpa’s Chili
- Mexican Winter Chili
- Favorite Basic Cornbread
- Vegetarian Chili
- 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
- 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.
If you like more spice, you can add a few dashes of cayenne pepper or hot pepper sauce.
This recipe freezes very well.
Recipe slightly adapted from Taste of Home.