Simmered Vegetable and Bean Chili
This flavorful vegetarian chili is brimming with tender zucchini, bell peppers, and a medley of beans in a savory tomato-based broth. Aromatic spices like chili powder and cumin create a comforting, cozy dish perfect for cool evenings.
Instructions
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1
In a large Dutch oven, sauté the chopped zucchini, onions, and bell peppers in olive oil over medium-high heat until tender, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
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2
Stir in the Italian stewed tomatoes, tomato sauce, pinto beans, black beans, chopped jalapeño, cilantro, parsley, chili powder, sugar, salt, and cumin. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally, until the flavors have melded and the chili has thickened.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
