Vegetarian Chili

Vegetarian Chili

recipe image

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Cal/Serv:
259

Yields:

6

Prep Time:

0

hours

20

mins

Total Time:

1

hour

20

mins

3
tbsp.

olive oil

1
c.

diced onion

2
tbsp.

minced garlic

1


medium red bell pepper

1


medium green bell pepper

1
c.

thinly sliced carrots

1/4
c.

chili powder

1
tbsp.

ground cumin

1
tsp.

salt


tsp.

ground red pepper (cayenne)

8
oz.

fresh tomatillos

1


medium zucchini

2


can black beans

1


can tomatoes in purée, tomatoes coarsely chopped (see Note)

1/2
c.

chicken or vegetable broth

  1. Heat oil in a 3 1/2- to 4-quart Dutch oven over medium heat. Add onion and garlic and cook 2 to 3 minutes, stirring often, until onion starts to soften. Add red and green bell peppers and carrots and cook 5 to 6 minutes, stirring often, until carrots
  2. Add chili powder, ground cumin, salt and ground red pepper and cook and stir 1 minute.
  3. Add tomatillos and zucchini and cook 8 to 10 minutes, stirring often, until tomatillos start to soften.
  4. Stir in remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
  5. Uncover and simmer 10 minutes longer, stirring occasionally, or until sauce has thickened and vegetables are tender.

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