This delicious chili is packed with vegetables, beans, and spices. Top with cilantro for a boost of flavor.

Ingredients

• 2 onions (large, cut into 1/4 inch pieces)
• 1 green bell pepper (cut into 1/4 inch pieces)
• 3 garlic clove
• 2 jalapeno chilis (fresh, diced)
• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 tablespoon cumin (ground)
• 2 cans whole tomatoes, low sodium (28 ounces total - cut into 1/4 inch pieces or 8 medium fresh tomatoes)
• 2 zucchini (medium - cut into 1/4 inch pieces)
• 2 summer squash (medium - cut in to 1/4 inch pieces)
• 1 can kidney beans (16 ounce, rinsed)
• 1 cup cilantro (or coriander) (chopped, fresh)
•  salt and pepper (to taste, optional)

Directions

1. Wash hands with soap and water.
2. In a large pot sauté onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes - stirring often.
3. Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.
4. Add the tomatoes, zucchini, squash, and bring mixture to a simmer.
5. Simmer for 15 minutes, stirring occasionally.
6. Add beans, and continue to simmer for another 5 minutes.
7. Serve the mixture hot. Put remaining cilantro on top.

Cook's Note

Source:Veggin’ Out Recipe Book
Johnson and Wales University and Rhode Island Department of Health WIC Program

Nutrition Facts

4 servings per recipe
Serving size: ### oz
Calories 263 per serving

Published by: Mazzullo, N., 2025, Vegetarian Chili, Extension | University of Nevada, Reno, Recipes

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