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Vegetable Chili

Vegetable Chili
SERVES
6
COOK TIME
25 Min

Our meatless vegetarian chili recipe tastes so good, you just might get your finicky eaters to clean their plates. It's a hearty veggie chili created to support Mrs. Obama's "Let's Move" campaign to address the rising rate of childhood obesity.

What You'll Need

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 2/3 cup picante sauce
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 2 (15- to 16-ounce) cans red kidney beans, rinsed and drained
  • 1 large red bell pepper, chopped
  • 1 large zucchini, cut into 1/2-inch chunks
  • 1 yellow squash, cut into 1/2-inch chunks

What to Do

  1. In a large saucepan or deep skillet, heat oil over medium heat. Sauté onion 2 to 3 minutes.
     
  2. Add tomatoes, picante sauce, chili powder, cumin, and salt; mix well. Reduce heat to low, cover, and simmer 10 minutes.
     
  3. Add remaining ingredients, cover, and simmer an additional 10 minutes, or until vegetables are tender.

 

Note

  • For a change of flavor, you can use black beans instead of red kidney beans, so go ahead and use your favorite. And sometimes we'll throw in a can of whole kernel corn (rinsed), for some extra color and crunch!
     
  • Be sure to have the usual mix-ins on hand, like shredded cheese, sour cream, chopped fresh tomatoes, and shredded lettuce. And a bowl of tortilla chips, too!
     
  • If you enjoyed this recipe, check out our free eCookbook, World's Best Chili Recipes: 21 Easy Chili Recipes Everyone Will Love.


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