Veggie Packed Chili
- SERVES
- 6
- COOK TIME
- 1 Hr 5 Min
Set it and go! Toss together this combination of prepared and fresh veggies and simmer the mixture 'til it becomes a thick and chunky vegetable chili. What could be easier or more satisfying?
What You'll Need
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 cup water
- 2/3 cup salsa (see Note)
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 large green bell pepper, cut into 1/2-inch chunks
- 1 large zucchini, cut into 1/2-inch chunks
- 8 ounce sliced mushrooms
What to Do
- In a soup pot, heat oil over medium heat. Add onion and sauté 4 to 5 minutes, or until tender.
- Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 40 to 45 minutes, or until vegetables are tender. Ladle into bowls and serve.
Note
-
In this dish, most of the kick comes from the salsa, so whichever intensity you use - from mild to hot - is your choice.
- If you enjoyed this recipe, check out our free eCookbook, World's Best Chili Recipes: 21 Easy Chili Recipes Everyone Will Love.