Vegetarian Chili

This delicious chili packed full of veggies, beans, and spices is fast enough for a weeknight dinner. Top with cilantro for a boost of flavor.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• healthy
• comfort food
• quick
• savory
• boil

Ingredients

• 2 tablespoon vegetable oil (or cooking oil of choice)
• 2 onions (large, cut into 1/4-inch pieces)
• 1 green bell pepper (medium, cut into 1/4-inch pieces)
• 3 clove garlic (chopped)
• 2 jalapeno chilis (diced)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 cup cilantro (chopped, divided)
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon pepper (to taste)
• 29 ounce low-sodium whole tomatoes (cut into 1/4-inch pieces)
• 2 zucchinis (medium, cut into 1/4-inch pieces)
• 2 summer squashes (medium, cut into 1/4-inch pieces)
• 15.5 ounce low-sodium kidney beans (rinsed)

Instructions

1. Add vegetable oil to a large pot and sauté onions, green bell pepper, garlic, and jalapeno chili over medium-high heat for about 5 minutes, stirring often.
2. Add chili powder, ground cumin, half of the chopped cilantro, salt, and pepper, and continue cooking for another 3 minutes, stirring occasionally.
3. Add the low-sodium whole tomatoes, zucchini, and summer squash.
4. Bring mixture to a simmer.
5. Simmer for 15 minutes, stirring occasionally.
6. Add low-sodium kidney beans, and continue to simmer for another 5 minutes.
7. Serve the mixture hot.
8. Put remaining cilantro on top.

Nutrition (per serving)

• Calories: 276
• Protein: 11.5 g
• Carbohydrates: 42.2 g
• Fat: 9.4 g
• Fiber: 14.5 g
• Sodium: 225 mg
• Saturated Fat: 1.4 g
• Sugar: 17.1 g