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Contest-Winning Vegetarian Chili Recipe
Contest-Winning Vegetarian Chili Recipe photo by Taste of Home

Contest-Winning Vegetarian Chili Recipe

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5 27
Publisher Photo
My husband and I try to have at least one vegetarian meal each week, and this is one of our favorites. The recipe makes a large pot of chili that's chock-full of color and flavor. Once the chopping is done, it's quick to cook. —Marilyn Barilleaux Bothell, Washington
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 16 servings

Ingredients

  • 4 medium zucchini, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) Italian stewed tomatoes, cut up
  • 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 chopped
  • 1/4 cup each minced fresh cilantro and parsley
  • 2 tablespoons chili powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Nutritional Facts

1 cup equals 131 calories, 4 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 18 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute.
  2. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally. Yield: 16 servings (4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Vegetarian Chili in Taste of Home February/March 2001, p27

Nutritional Facts

1 cup equals 131 calories, 4 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 18 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Contest-Winning Vegetarian Chili

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 20, 2015

"This was tasty but VERY spicy."

MY REVIEW
Reviewed May. 15, 2015

"It was ok nice and spicy but way too tomatoes. Not sure how to change that."

MY REVIEW
Reviewed Apr. 10, 2015

"I love this recipe I make it all the time . I double the Zuchinie . Just before serving I cut up a Avacadoe and add it to my bowl of Chili. It the perfect finishing touch! . Try it you will be hooked :-)"

MY REVIEW
Reviewed Feb. 18, 2015

"This was just average at best to me. I followed the recipe exactly, only cutting it in half. It tasted blandish and didnt have enough liquid. I ended up adding a cup of water. By then the texture was way off and even more bland. I really had to doctor this up after that. I have made a lot of vegetarian chilis and was surprised this one just wasnt so flavorful, made as is, as others I have made. I actually like all of the ingredients in it. They just didnt come together so well as a chili."

MY REVIEW
Reviewed Jan. 23, 2015

"Really good!!! The only mistake I made was not putting in the full jalapeno. My husband is not a spicy-fan so I put in half... definitely should have put in the whole thing! With the chili powder and half the jal, it was spicy but not overwhelming in the slightest. The whole jal would have been fine. :) But other than that, the recipe was so good! Oh, I added a can of chick peas because I love them! :)"

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