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Chili

Chili recipe image
This comforting vegetarian chili is a robust and satisfying meal that relies on the deep, earthy flavors of kidney beans and a blend of warm spices like cumin, coriander, and chili powder. Fresh zucchini, green peppers, and corn add vibrant texture and sweetness, balancing the rich tomato base. Its a perfect dish for chilly evenings or when you want a protein-packed main thats easy to prepare. Serve it hot with a side of brown rice or topped with cheese wedges for a complete, home-cooked experience that feels both nourishing and indulgent.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 452.3
Dietary: Gluten-free
Description
This comforting vegetarian chili is a robust and satisfying meal that relies on the deep, earthy flavors of kidney beans and a blend of warm spices like cumin, coriander, and chili powder. Fresh zucchini, green peppers, and corn add vibrant texture and sweetness, balancing the rich tomato base. Its a perfect dish for chilly evenings or when you want a protein-packed main thats easy to prepare. Serve it hot with a side of brown rice or topped with cheese wedges for a complete, home-cooked experience that feels both nourishing and indulgent.
Ingredients
  • 2 teaspoon Olive oil
  • 1 ea Onion, large chopped
  • 1 ea Green pepper, med., chopped
  • 1 ea Zucchini, thinly sliced
  • 1 cup Corn kernals
  • 14 ounce Tomatoes, canned plum w/juic
  • 3 teaspoon Tamari
  • 2 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon Oregano
  • 1/4 teaspoon Thyme
  • 1 Cayenne dash
  • 2 1/2 cup Kidney beans (1 c. raw)
  • 1 Green Chilis, as relish
  • 1 Cheese wedges, as side
  • 1 Onions chopped, as topping
Directions
  1. 1
    If using dry beans, soak and cook 1 cup of kidney beans until tender, approximately 30-40 minutes in a pressure cooker or 1.5 hours on the stovetop, then drain. If using canned beans, rinse and drain them.
  2. 2
    Heat olive oil in a large skillet or Dutch oven over medium heat.
  3. 3
    Add the chopped onion and saut for 5-7 minutes until soft and translucent.
  4. 4
    Stir in the chopped green pepper and saut for another 3-4 minutes until slightly softened.
  5. 5
    Add the sliced zucchini, corn, and diced canned tomatoes with their juices to the skillet.
  6. 6
    Stir in the tamari, chili powder, cumin, coriander, oregano, thyme, and dash of cayenne pepper.
  7. 7
    Add the cooked kidney beans to the mixture and stir well to combine all ingredients.
  8. 8
    Bring the mixture to a simmer, then reduce heat to low.
  9. 9
    Cover and simmer for 15-20 minutes, stirring occasionally, to allow flavors to meld.
  10. 10
    Serve hot in bowls, garnished with green chilis, cheese wedges, or extra chopped onions if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 452.3kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 6.0g30%
Cholesterol 21.8mg8%
Sodium 173.0mg8%
Total Carbohydrate 66.8g23%
Dietary Fiber 18.6g75%
Sugars 17.6g
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetarian, chili, kidney beans, spicy, comfort food, dinner, healthy, plant-based, slow cooker, stew, protein, fiber, tomato, cumin, onion, pepper, corn, zucchini, spices, homemade
Read it online: https://www.chefs-mate.com/recipe/chili-7/