Gluten-FreeRecipesSoups

Hearty Vegetable Chili

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For those “Meatless-Mondays,” “Sunday-Soup-Days,” or even “Taco-Tuesdays,” this vegetable chili is sure to fill your wildest chili dreams.  It’s hearty, flavorful, and not too spicy. You will love it.

 

Hearty Vegetable Chili

A meatless chili with even more flavor.
Course Main Course, Soup
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 people

Ingredients

  • 1 Tablespoon Canola Oil
  • 1 Cup Red Bell Pepper diced
  • 1/2 Cup Onion diced
  • 2 Medium Zucchini diced
  • 2 Cloves Garlic minced
  • 2 Cans Kidney Beans (15 oz. each)
  • 2 Cans Diced Tomatoes (14 oz. each)
  • 2 Cans Tomato Sauce (8 oz. each)
  • 4 oz. Can Diced Green Chilies
  • 3 1/2 Cups Water
  • 1 Tablespoon Chicken Soup Base I like “Better than Bouillon"
  • 1 Tablespoon Chili Powder
  • 3/4 teaspoon Cumin
  • 1/8 teaspoon Oregano
  • 1 1/2 Cups Frozen Corn

Toppings

  • Cheddar cheese
  • Plain Greek Yogurt

Instructions

  • Put oil in large pot and add onion, bell pepper, and zucchini. Cook 6 to 8 minutes or until vegetables are tender. Add garlic for last 60 seconds of cooking.
  • Add drained kidney beans and all remaining ingredients. Simmer 15 to 20 minutes.
  • Top with shredded cheese and a dollop of Greek Yogurt.

Notes

Try my Hearty Corn Bread with this chili. Yum!

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