Recipes

Vegetarian Chili

 

Vegetarian Chili

Thick and rich with vegetables and beans it's the perfect vegetarian option for the big game

Ingredients for
Vegetarian Chili

  • - 3 tablespoons olive oil
  • - 1 green bell pepper, seeded and diced
  • - 1 red bell pepper, seeded and diced
  • - 1 large red onion, finely diced
  • - 4 cloves garlic, peeled and thinly sliced
  • - 3/4 teaspoons chili powder
  • - 1 1/4 teaspoons ground cumin
  • - 1/2 teaspoon cayenne pepper
  • - 2 medium zucchini, ends removed and cut into small dice
  • - 2 yellow squash, ends removed and cut into small dice
  • - One 28-ounce can crushed tomatoes
  • - 1 cup water
  • - One 15.5-ounce can red kidney beans
  • - 2 1/2 cups grated cheddar cheese

Directions for
Vegetarian Chili

  • In a large sauté pan, heat the olive oil over medium-high heat until just smoking.
  • Add the green and red peppers, onion, and garlic and sauté for about 5 minutes, until the peppers are softened. Add the chili powder, cumin, and cayenne pepper and sauté for 1 minute. Add the zucchini, squash, crushed tomatoes, and water.
  • Cover and turn the heat down to medium. Cook for about 20 minutes, stirring once or twice. Uncover, stir in the kidney beans, and cook until heated through.
  • Top each serving with grated cheese.

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