Taste of Home
Contest-Winning Vegetarian Chili
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 16 servings.
My husband and I love
vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington
Ingredients
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4 medium zucchini, chopped
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2 medium onions, chopped
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1/4 cup olive oil
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4 garlic cloves, minced
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2 cans (28 ounces each) Italian stewed tomatoes, cut up
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1 can (15 ounces) tomato sauce
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 jalapeno pepper, seeded and chopped
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1/4 cup minced fresh cilantro
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1/4 cup minced fresh parsley
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2 tablespoons chili powder
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1 tablespoon sugar
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1 teaspoon salt
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1 teaspoon ground cumin
Directions
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1.
In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute.
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2.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Nutrition Facts
1 cup: 131 calories, 4g fat (0 saturated fat), 0 cholesterol, 622mg sodium, 18g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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