Include in Print View:

Zucchini Chili

Zucchini Chili recipe image
This Zucchini Chili is a vibrant, healthy take on the traditional American staple, swapping heavy meats for fresh, tender zucchini and protein-packed beans. The dish balances the earthy warmth of cumin and chili powder with the bright acidity of crushed tomatoes and fresh parsley. It&# 226;€™s a perfect weeknight dinner that comes together in under an hour, offering a comforting, textured meal that is both satisfying and light. Whether served over brown rice or tucked into a warm tortilla, this vegan-friendly chili brings home-style comfort to your table without the fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 214.2
Dietary: Gluten-free
Description
This Zucchini Chili is a vibrant, healthy take on the traditional American staple, swapping heavy meats for fresh, tender zucchini and protein-packed beans. The dish balances the earthy warmth of cumin and chili powder with the bright acidity of crushed tomatoes and fresh parsley. It&# 226;€™s a perfect weeknight dinner that comes together in under an hour, offering a comforting, textured meal that is both satisfying and light. Whether served over brown rice or tucked into a warm tortilla, this vegan-friendly chili brings home-style comfort to your table without the fuss.
Ingredients
  • 6 tablespoon Olive oil
  • 1 1/2 cup Zucchini, cut into 1/2-inch cubes
  • 1 cup Yellow onion, coarsely chopped
  • 2 clove Garlic, crushed
  • 1 cup Green pepper, cut into 1/2-inch cubes
  • 2 cup Canned tomatoes, crushed
  • 1 tablespoon Chili powder
  • 1 1/2 teaspoon Cumin
  • 1 1/2 teaspoon Dried oregano
  • 1/4 cup Fresh parsley, minced
  • To taste Salt and pepper
  • 2 cup Canned beans (kidney and/or garbanzo), drained
Directions
  1. 1
    Heat olive oil in a large skillet over medium heat.
  2. 2
    Add zucchini, onion, garlic, and green pepper to the skillet.
  3. 3
    Sauté for 10 minutes, stirring occasionally, until the vegetables are softened.
  4. 4
    Transfer the vegetable mixture to a saucepan.
  5. 5
    Add crushed tomatoes, chili powder, cumin, oregano, parsley, salt, and pepper to the saucepan.
  6. 6
    Cook over low heat, uncovered, for 10 minutes, stirring occasionally.
  7. 7
    Stir in the drained beans and continue cooking on low heat for 10 minutes more.
  8. 8
    Taste and adjust seasonings with additional salt, pepper, or chili powder as needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 214.2kcal
% Daily Value *
Total Fat 22.8g36%
Saturated Fat 3.2g16%
Cholesterol 0.0mg0%
Sodium 7.2mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.9g4%
Sugars 1.9g
Protein 1.1g3%

* 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

Serving Suggestion: Serve this chili rolled up in a warm flour tortilla or on a bed of brown rice for a complete meal.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Variations: For extra heat, add diced jalapeños or a pinch of cayenne pepper. You can also add corn or diced bell peppers for more texture.

Keywords: zucchini, chili, vegan, vegetarian, beans, healthy, dinner, american, plant-based, tomato, spicy, comfort food, easy, weeknight, gluten-free, budget-friendly
Read it online: https://www.chefs-mate.com/recipe/zucchini-chili/