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Chunky Veggie Chili

SERVES
6
COOK TIME
24 Min

When you want a hot and hearty bowl of meatless chili, look no further! This recipe is so full of so much down-home flavor, you won't even miss the meat!

What You'll Need

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large zucchini, chopped
  • 1 medium-sized yellow squash, chopped
  • 2 can (14-1/2 ounces each) diced tomatoes, undrained
  • 2/3 cup salsa
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 2 can (16 ounces) red kidney beans, rinsed and drained

What to Do

  1. In a large microwave-safe bowl, combine the oil and onion. Microwave at 90% power for 2 minutes, or until the onion is tender.
  2. Add the red pepper, zucchini, and yellow squash; mix well and cover with plastic wrap. Microwave at 90% power for 5 minutes, or until the vegetables are tender.
  3. Stir in the diced tomatoes, salsa, cumin, and chili powder. Cover, and microwave at 90% power for 12 to 15 minutes. Stir in the kidney beans and microwave at 90% power for 1 to 2 minutes, or until heated through.

Notes

If you have leftovers, not to worry! This chili tastes great on the second day too! Just reheat in your microwave and enjoy!


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