Print Options

 
 
 Print
Contest-Winning Vegetarian Chili Recipe

Contest-Winning Vegetarian Chili Recipe

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: 10 min. Cook: 40 min. YIELD: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

Directions

  • 1. In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

One serving (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.