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Gallery Read the full recipe after the video. Recipe Summary total: 35 mins Servings: 6 vegetarian chili

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced medium 4 garlic cloves, roughly chopped 1 1/2 teaspoons ground cumin 1 teaspoon chipotle chile powder Coarse salt and ground pepper 1 medium zucchini, cut into 1/2-inch dice 3/4 cup (6 ounces) tomato paste 1 can (15.5 ounces) black beans, rinsed and drained 1 can (15.5 ounces) pinto beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes with green chiles 1 can (14.5 ounces) diced tomatoes

Gallery Read the full recipe after the video.

Recipe Summary total: 35 mins Servings: 6 vegetarian chili

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary total: 35 mins Servings: 6

Recipe Summary

total: 35 mins

Servings: 6

total: 35 mins

total:

35 mins

Servings: 6

6

vegetarian chili

vegetarian chili

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced medium 4 garlic cloves, roughly chopped 1 1/2 teaspoons ground cumin 1 teaspoon chipotle chile powder Coarse salt and ground pepper 1 medium zucchini, cut into 1/2-inch dice 3/4 cup (6 ounces) tomato paste 1 can (15.5 ounces) black beans, rinsed and drained 1 can (15.5 ounces) pinto beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes with green chiles 1 can (14.5 ounces) diced tomatoes

Directions

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

Reviews (12)

 Add Rating & Review     583 Ratings   5 star values:        115    4 star values:        164    3 star values:        182    2 star values:        96    1 star values:        26

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Reviews (12)

Add Rating & Review     583 Ratings   5 star values:        115    4 star values:        164    3 star values:        182    2 star values:        96    1 star values:        26

Add Rating & Review

583 Ratings 5 star values: 115 4 star values: 164 3 star values: 182 2 star values: 96 1 star values: 26

583 Ratings 5 star values: 115 4 star values: 164 3 star values: 182 2 star values: 96 1 star values: 26

583 Ratings 5 star values: 115 4 star values: 164 3 star values: 182 2 star values: 96 1 star values: 26

  • 5 star values: 115 4 star values: 164 3 star values: 182 2 star values: 96 1 star values: 26

    Martha Stewart Member     Rating: 4.0 stars       08/30/2020   This is a good basic recipe. I like a bit more flavor, so I replaced the cumin with sa couple of tablespoons of easy beansy spice mix and it was really good! My guilty pleasure is adding some Fritos on top.  

Martha Stewart Member     Rating: 4 stars       05/16/2018   My family loved it. I followed the recipe. I couldn't find the diced tomato with chiles, I used fire roasted diced tomatoes instead. I garnished with dollops of guacamole and sour cream. Sprinkled the bowl with sliced black olives, shredded cheese and scallions. Served with corn bread. It was very good.  

Martha Stewart Member     Rating: 5 stars       01/07/2018   Use this recipe all the time , use passata in place of chopped tomatoes . Love it !  

Martha Stewart Member     Rating: 5 stars       05/23/2017   Didn't have [filtered]in(!) but used 1 T. chili powder and 1/2 tsp. chipotle chili powder, 1/4 tsp cinnamon. Also added 1 cup of frozen corn at the end of the cooking time. Garnished with grated extra sharp cheddar, served with cornbread. Family loved it!  

Martha Stewart Member     Rating: 5 stars       02/09/2017   Very tasty. Substituted frozen edamame and chick peas and served over coarse bulgur.  

Martha Stewart Member     Rating: Unrated       04/14/2013   Came out great! I added a can corn, tomato sauce and garbanzo beans.  

Martha Stewart Member     Rating: Unrated       01/23/2013   Yum  

Martha Stewart Member     Rating: Unrated       12/01/2012   This dish has become a staple in my home. It's yummy!  

Martha Stewart Member     Rating: Unrated       09/23/2012   This was delicious!  

Martha Stewart Member     Rating: 5 stars       04/25/2012   I adore this recipe. It can be altered and adapted easily depending on taste or mood. I think the chipotle chili is a key ingredient though. super yummy and one of my favorites.  

Martha Stewart Member     Rating: Unrated       09/21/2011   This is a wonderfully rich and flavorful chili that satisfies both veggies and meat eaters alike. I like to stir in some "Morningstar Crumbles" for added texture and protein when I sautee the onions and garlic. My husband also likes a little extra heat so I stir in some red pepper flakes to meet his taste. This is a simple, quick and delicious comfort food that is not only healthy but very satisfying as well, and perfect for autumn and winter!!  

Martha Stewart Member     Rating: Unrated       10/24/2010   This recipe is great

    Martha Stewart Member

    Rating: 4.0 stars 08/30/2020

This is a good basic recipe. I like a bit more flavor, so I replaced the cumin with sa couple of tablespoons of easy beansy spice mix and it was really good! My guilty pleasure is adding some Fritos on top.

Rating: 4.0 stars

Rating: 4 stars 05/16/2018

My family loved it. I followed the recipe. I couldn’t find the diced tomato with chiles, I used fire roasted diced tomatoes instead. I garnished with dollops of guacamole and sour cream. Sprinkled the bowl with sliced black olives, shredded cheese and scallions. Served with corn bread. It was very good.

Rating: 4 stars

Rating: 5 stars 01/07/2018

Use this recipe all the time , use passata in place of chopped tomatoes . Love it !

Rating: 5 stars

Rating: 5 stars 05/23/2017

Didn’t have [filtered]in(!) but used 1 T. chili powder and 1/2 tsp. chipotle chili powder, 1/4 tsp cinnamon. Also added 1 cup of frozen corn at the end of the cooking time. Garnished with grated extra sharp cheddar, served with cornbread. Family loved it!

Rating: 5 stars 02/09/2017

Very tasty. Substituted frozen edamame and chick peas and served over coarse bulgur.

Rating: Unrated 04/14/2013

Came out great! I added a can corn, tomato sauce and garbanzo beans.

Rating: Unrated

Rating: Unrated 01/23/2013

Yum

Rating: Unrated 12/01/2012

This dish has become a staple in my home. It’s yummy!

Rating: Unrated 09/23/2012

This was delicious!

Rating: 5 stars 04/25/2012

I adore this recipe. It can be altered and adapted easily depending on taste or mood. I think the chipotle chili is a key ingredient though. super yummy and one of my favorites.

Rating: Unrated 09/21/2011

This is a wonderfully rich and flavorful chili that satisfies both veggies and meat eaters alike. I like to stir in some “Morningstar Crumbles” for added texture and protein when I sautee the onions and garlic. My husband also likes a little extra heat so I stir in some red pepper flakes to meet his taste. This is a simple, quick and delicious comfort food that is not only healthy but very satisfying as well, and perfect for autumn and winter!!

Rating: Unrated 10/24/2010

This recipe is great

All Reviews for Vegetarian Chili

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Vegetarian Chili

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest