Garden Harvest Chili

This Garden Harvest Chili is a robust and comforting dish that celebrates the best of the seasonal produce. Packed with kidney beans, zucchini, corn, and sweet peppers, it offers a rich texture and deep, savory flavor profile without any meat. The combination of cumin, chili powder, and fresh tomatoes creates a warming spice base that is both satisfying and healthy. It is an excellent choice for weeknight dinners, potlucks, or meal-prepping for the week ahead. Serve it hot with fresh cilantro, lime wedges, or your favorite dairy-free toppings for a customizable meal that appeals to the whole family.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 76.3

Dietary: Diabetic, Gluten-free

Description

This Garden Harvest Chili is a robust and comforting dish that celebrates the best of the seasonal produce. Packed with kidney beans, zucchini, corn, and sweet peppers, it offers a rich texture and deep, savory flavor profile without any meat. The combination of cumin, chili powder, and fresh tomatoes creates a warming spice base that is both satisfying and healthy. It is an excellent choice for weeknight dinners, potlucks, or meal-prepping for the week ahead. Serve it hot with fresh cilantro, lime wedges, or your favorite dairy-free toppings for a customizable meal that appeals to the whole family.

Ingredients

2 tablespoon Cooking Oil
2 Cloves Garlic, minced
1 Med. Sweet Red Pepper,
1 Green Pepper, chopped
1.5 cups Fresh Mushrooms, sliced
0.5 cup Onion, chopped
1 28 oz Can Whole Tomatoes, cut up, undrained
1 15 oz Can Tomato Sauce
2 tbsp Chili Powder
2 tsp Sugar
1 tsp Ground Cumin
1 16 oz Can Kidney Beans, rinsed and drained
2 cups Sliced Zucchini
1 10 oz Package Frozen Sweet Corn, defrosted
1.5 cups Cheddar Cheese, shredded (optional)

Directions

1
Heat the cooking oil in a large pot or Dutch oven over medium heat.
2
Add the chopped onion, minced garlic, red pepper, green pepper, and sliced mushrooms.
3
Saut the vegetables for 5-7 minutes until they begin to soften and release their aromas.
4
Stir in the chili powder, cumin, and sugar, cooking for another minute to toast the spices.
5
Add the whole tomatoes (crushed by hand or with a spoon), tomato sauce, rinsed kidney beans, and sliced zucchini.
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7
Stir in the defrosted sweet corn and simmer for an additional 5-10 minutes until the chili has thickened and flavors meld.
8
Taste and adjust seasoning with salt and pepper if desired.
9
Serve hot, topping with shredded cheese if not keeping vegan.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 76.3kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.7g3%
Sugars 1.1g
Protein 0.3g1%

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

Note

This recipe originally contained instructions for a strawberry punch and ice ring, which have been removed as they are unrelated to the chili.

For a strictly vegan version, omit the cheddar cheese or substitute with a vegan cheese alternative.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Variation: Add a can of diced green chilies for extra heat, or swap kidney beans for black beans for a different texture.

Tip: If the chili is too thick, add a splash of vegetable broth or water to reach your desired consistency.

Keywords: chili, vegan, vegetarian, beans, kidney beans, zucchini, corn, peppers, healthy, dinner, comfort food, gluten free, easy, meal prep

Read it online: https://www.chefs-mate.com/recipe/garden-harvest-chili/

Chefs Mate

Garden Harvest Chili

Nutrition Facts