Vegetarian chili recipe
At a glance
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Total time | 45 minutes |
| Meal type | Main Dish, Side Dish, Soup |
| Allergy list | Wheat |
| Misc | Serve Hot |
| Region | American |
| Description | Vegetarian chili gives wonderful flavor and no meat. |
| Submitted by |
Your note
Photo
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 cup white onions (diced)
- 1 cup zucchinis (fresh, diced)
- 1 cup red peppers (diced)
- 1 cup green peppers (diced)
- 1 cup orange peppers (diced)
- 7oz green chilis (1 can, chopped)
- 15oz kidney beans (1 can, with juice)
- 14oz tomatoes (1 can, diced)
- 14oz beef broth (1 can, all-natural)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup water
Directions
Step 1
In a large pot over medium-high heat, sauté onion, zucchini, red, green, and orange peppers, and green chilies in extra virgin olive oil and spices.
Step 2
Cook for 5 minutes, stirring occasionally.
Step 3
Add kidney beans and diced tomatoes. Stir to incorporate.
Step 4
Lower heat and add beef broth and water. Simmer over low-medium heat for 30 minutes. Serve hot.
Step 5
Garnish per serving with 1 teaspoon of pico de gallo and 1 teaspoon diced avocado.
Post a comment
Add a photo
Have you made this recipe? Show us how it turned out. It will appear under the main image on the recipe page!
By adding a photo you agree to the terms and conditions. If you login you'll get credit for the photo, plus it will appear in your user profile.
Private note
You must login to save recipe notes.
See the other features you get when you login.
What are private notes?
These notes appear on the recipe page and are visible only to you.
If you feel that the chocolate cake you just made needs more chocolate then remind yourself here for when you cook it again.