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Vegetarian Chili

veggie_chiliRecipe by Grace Whitney, Healthcare Sustainability Specialist

Warm yourself up with this delicious and healthy meal on a cold afternoon.




1  15oz can Kidney beans, drained and rinsed

1  15oz can Black beans, drained and rinsed

1  15oz can Pinto beans, drained and rinsed

1  Cup frozen corn

1  Red bell pepper, diced

1  Green bell pepper, diced

1  Zucchini, diced

1  Red onion, diced

1  28oz can crushed tomatoes

1  Cup (8oz) vegetable broth

5  Garlic cloves, minced

1  Heaping tablespoon chili powder

1  Teaspoon cumin

1  Teaspoon coriander

1  Teaspoon unsweetened cocoa powder

½ Teaspoon garlic powder

¼ Teaspoon (or a bit less) cayenne pepper

A  couple splashes of soy sauce

½ Teaspoon salt

Black pepper, to taste

Paprika, to taste

Shredded cheese (optional)

Cornbread mix (optional)



(Optional) Prepare cornbread, according to package.

In a large pot, saute garlic, onion, and bell peppers lightly over medium-high heat in 1-2 tablespoons of olive oil. 
Once the veggies have sauteed for about 3 minutes, add zucchini.  After about 2 more minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

Top with shredded cheese and serve over cornbread (optional).

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