Home What's Cooking? Hearty and Healthy Veggie Chili

Hearty and Healthy Veggie Chili

It’s officially that time of year when we comb through our recipe stash for the stick-to-your-ribs, one-pot meals. Our criteria: the food has to be warm (sorry, salads), comforting, and satisfying as a dinner, and easy to tote—and reheat—at the office for a quick lunch. This recipe for a veggie-packed, spicy, heart-healthy chili couldn’t be more ideal, which is why we’re putting it on frequent rotation until we can see the ground again.

 

veggie chili recipe 2

 

What we love most about this chili recipe is the mix of vegetables—zucchini, onion, bell pepper, tomatoes—and legumes, which creates a flavorful, textural, filling chili. The second-best part? It’s so quick and easy to make, you need to devote only about 15 minutes of prep and active cooking time and two simple kitchen skills (slicing and stirring) to the endeavor.

 

This veggie chili recipe makes a pretty big batch—great for leftovers—so if you want to keep more on hand in the freezer, plan to borrow a second Dutch oven or drop all of the ingredients in a slow cooker and turn it on low for 6 to 8 hours. You’ll be glad you did.

 

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Hearty and Healthy Veggie Chili

Recipe by Sarah Bessette

 

Ingredients:

¼ cup olive oil

3 medium zucchini, diced

3 medium onions, chopped

1 red pepper, chopped

1 green pepper, chopped

4 garlic cloves, minced

2 (28-ounce) cans no-salt-added crushed tomatoes

1 (16-ounce) jar salsa, to your desired level of spiciness

3 (15-ounce) cans of beans, rinsed and drained; aim for a mix, such as garbanzo, kidney, and black

2 tablespoons chili powder

2 teaspoons cumin

Salt and pepper to taste

 

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Sauté the zucchini, onions, and peppers in olive oil for about 5 minutes, until the onions are just translucent and the peppers turn bright red and green. Add the garlic and cook for another 2 minutes.

 

  1. Add the remaining ingredients, stir, and bring to a low boil. Turn down the heat and simmer for at least an hour, stirring occasionally, until the vegetables have cooked through and the flavors are blended. Taste for seasoning, and adjust as needed.

 

veggie chili recipe

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3 comments

Margaret DeFrance March 16, 2017 at 12:13 pm

Looks Hummy

Reply
Margaret DeFrance March 16, 2017 at 12:14 pm

Looks Hummy, Love Veg dish

Reply
Margaret DeFrance March 16, 2017 at 12:15 pm

Love Veg dish

Reply

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