Hearty and filling, this vegetarian chili is a crowd-pleaser packed with protein-rich beans and delicious spices. It's perfect for meal prep or a cozy family dinner.
Ready in 60 minutes · serves 6 · 250 calories per serving · american cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
2 tablespoonsolive oil
1 dicedonion
1 dicedbell pepper
2 dicedzucchini
2 canscanned diced tomatoes
1 cancanned kidney beans
1 cancanned black beans
2 tablespoonschili powder
1 teaspooncumin
1 teaspoonsalt
1/2 teaspoonblack pepper
Instructions
01
In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until soft.
02
Stir in zucchini and cook for an additional 5 minutes.
03
Add diced tomatoes, kidney beans, black beans, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
