Weeknight Vegetarian Chili
An easy weeknight vegetarian chili made that uses up a lot of pantry staples, including beans, canned tomatoes, and vegetable broth.
Yield: 6 servings
  • 2 tbsp olive oil
  • 2 onions, diced
  • 1 red bell pepper, stemmed, seeded and cut into ½-inch pieces
  • salt and black pepper, to taste
  • 4 garlic cloves, minced
  • 1 tbsp chili powder
  • 1½ tsp cumin
  • 1 tsp ground coriander
  • 1 tsp chipotle chili in adobo, minced
  • ¾ lb dried white, black, or pinto beans, cooked according to package directions
  • 1 (28 oz) can whole peeled tomatoes, chopped
  • 1 (15 oz) can tomato sauce
  • 1 cup vegetable broth
  • 3 zucchini or summer squash, cut into ½-inch pieces
  1. Heat oil in a large Dutch oven over medium-high heat. Once hot, add the onions, bell peppers, and 1 tsp salt. Cook until the vegetables are soft and starting to brown, about 6-8 minutes. Stir in the garlic, chili powder, cumin, coriander, chipotle, and ½ tsp black pepper. Cook for 30 seconds, or until fragrant.
  2. Stir in the beans, tomatoes, tomato sauce, vegetable broth, and zucchini. Bring to a boil. Decrease heat to low and simmer for 35-40 minutes, or until the squash is tender and the chili has thickened a bit.
  3. Season to taste with salt and black pepper. Serve topped with your favorite chili toppings.
Recipe adapted slightly from The Complete Vegetarian Cookbook
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/03/weeknight-vegetarian-chili.html