Saturday, January 30, 2010

Vegetarian Chili

My husband is a vegetarian and I spend a lot of time looking for recipes that are both delicious and filling, as well as meatless.

I found this great recipe from Martha Stewart. Vegetarian chili, DELISH! Much more fresh than normal chili and without the heaviness. Love it!

Prep Time: 15 minutes-- It was so fast and easy!
Total: 15 minutes-- Or you can let it simmer like I did.

1 Tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and pepper, to taste
2 zucchini
2 carrots, thinly sliced
1 Tbsp chili powder
1 tsp ground cumin
2 cans (19 oz. each) black beans, rinsed and drained
1 can (28 oz. each) crushed tomatoes, I used 15 oz. and it worked out wonderfully
1 pkg. frozen corn kernals, thawed I put it in frozen, but after simmering, they were perfect.

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.

2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Go to Martha Stewart for a print out of the recipe card.


  1. i'll have to try this one. we have a good recipe we like too in, how it all vegan.