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Vegetable Chili

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

 1 tbsp olive oil
 4 mini bell peppers
  large onion
 3 cloves garlic
 mini carrots
 32 fl oz chicken broth (may use vegetable broth)
 28 oz can whole peeled tomatoes
 3 large spoonfuls tomato sauce
 2 tsp chili powder
 2 tsp cumin
 2 tsp smoked paprika
 2 tsp oregano
 2 tsp basil
 ½ tsp chipotle chili pepper
 ½ cup mixed grains (quinoa, farro, etc.), couscous, and/or orzo.
 1 can black beans (drained)
 1 can chickpeas (drained)
 ½ cup edamame
 1 can corn (drained)
 1 zucchini, sliced in quarters
1

Dice onions, bell peppers, and carrots. Saute on medium heat in a large pot with olive oil for about 5 minutes, or until translucent. While sauteing, transfer tomatoes into small bowl with all of their juice. Mush tomatoes with hands until broken into small pieces.

2

Add minced garlic and saute until fragrant, about 1-2 minutes.

3

Stir in chicken broth, tomato sauce, tomatoes, all spices, and grains. Raise to a light boil then simmer for 15 minutes.

4

Add in black beans, chickpeas, edamame, corn, and zucchini. Simmer for 10 more minutes. Let cool, top with cheese, chives, sour cream, tortilla strips or desired toppings, enjoy!

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