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Vegetables Chili

Vegetables Chili recipe image
This Vegetables Chili is a robust and satisfying vegan dish that delivers deep, savory flavors without any meat. The combination of earthy mushrooms, tender kidney beans, and fresh zucchini creates a hearty texture, while the blend of chili powder and cumin provides a warm, aromatic spice profile. It&# 226;€™s perfect for busy weeknights or chilly evenings when you crave something comforting and wholesome. Serve it hot with a dollop of avocado or over rice for a complete meal. Simple to prepare with pantry staples, this chili freezes well, making it an excellent option for meal prep.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 41.7
Dietary: Gluten-free
Description
This Vegetables Chili is a robust and satisfying vegan dish that delivers deep, savory flavors without any meat. The combination of earthy mushrooms, tender kidney beans, and fresh zucchini creates a hearty texture, while the blend of chili powder and cumin provides a warm, aromatic spice profile. It&# 226;€™s perfect for busy weeknights or chilly evenings when you crave something comforting and wholesome. Serve it hot with a dollop of avocado or over rice for a complete meal. Simple to prepare with pantry staples, this chili freezes well, making it an excellent option for meal prep.
Ingredients
  • 2 Cloves Garlic; minced
  • 1 Green Or red pepper; chopped
  • 1/2 pound Mushrooms; sliced
  • 1/2 cup Chopped onions
  • 1 tablespoon Canola oil
  • 1 can Tomatoes; * see note
  • 28 ozs Tomato sauce
  • 2 tb Chili powder (mexican)
  • 1 ts Ground cumin
  • 2 cn Kidney bean; 15 oz ea Drained-rinsed
  • 1 1/2 c Zucchini; diced
  • 10 oz Frozen corn Thawed
Directions
  1. 1
    Heat canola oil in a large pot over medium heat.
  2. 2
    Add minced garlic, chopped peppers, sliced mushrooms, and chopped onions to the pot.
  3. 3
    Cook and stir vegetables for about 5 minutes, or until they are tender and fragrant.
  4. 4
    Add crushed tomatoes, tomato sauce, chili powder, and ground cumin to the pot.
  5. 5
    Bring the mixture to a boil, stirring occasionally to combine flavors.
  6. 6
    Reduce heat to low to maintain a gentle simmer.
  7. 7
    Add drained kidney beans, diced zucchini, and thawed corn to the pot.
  8. 8
    Simmer uncovered for 15 minutes, or until the zucchini is tender and the chili has thickened slightly.
  9. 9
    Taste and adjust seasoning if necessary before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 41.7kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 5.2g2%
Dietary Fiber 1.5g6%
Sugars 3.0g
Protein 1.6g4%

* 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

Use crushed tomatoes with added puree for a thicker consistency and richer flavor.

For extra heat, add a diced jalapeño or a pinch of cayenne pepper with the spices.

This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Feel free to swap kidney beans for black beans or pinto beans based on preference.

Keywords: vegan, chili, vegetarian, mushrooms, kidney beans, zucchini, spicy, comfort food, one-pot, healthy, dinner, plant-based, warm, hearty, easy, meal prep
Read it online: https://www.chefs-mate.com/recipe/vegetables-chili/