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+ servings

Veggie Chili

Ingredients

  • 4 medium zucchini, cut into ½-inch cubes
  • 2 large red onions, chopped
  • 1 green bell pepper, cut into ½-inch pieces
  • 1 red bell pepper cut into ½-inch pieces
  • ¼ cup olive oil
  • 4 cloves garlic, finely chopped
  • 2 (28 oz) cans whole tomatoes, coarsely chopped, with juice
  • 1 (15 oz) tomato sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 fresh jalapeño finely chopped (including seeds)
  • ¼ cup cilantro, chopped
  • ¼ cup parsley, chopped
  • 2 Tbsp chili powder
  • 1 Tbsp natural sugar
  • 1 tsp ground cumin
  • 2 tsp fine-grain sea salt

Instructions

  • In a Dutch oven, saute zucchini, onions, and peppers in oil until tender. Add garlic; cook 1 minute.
  • Stir in remaining ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
  • Serve with pico de gallo or shredded cheese