Best 5 Vegetarian Zucchini Chili Recipes
**Vegetarian Zucchini Chili: A Hearty and Flavorful Plant-Based Delight**
Embrace the goodness of fresh zucchini and a symphony of spices in this delightful Vegetarian Zucchini Chili. This hearty and flavorful dish is a celebration of plant-based cuisine, offering a satisfying and nutritious meal that's perfect for chilly evenings or quick weeknight dinners. With its vibrant colors and tantalizing aroma, this chili is sure to become a favorite among vegetarians and meat-eaters alike.
**Explore the Variety of Zucchini Chili Recipes:**
1. **Classic Vegetarian Zucchini Chili:** Immerse yourself in the classic flavors of this traditional chili, featuring tender zucchini, hearty beans, and a rich tomato-based broth.
2. **Vegan Zucchini Chili:** Embark on a culinary journey of plant-based indulgence with this vegan chili. Delight in the combination of zucchini, lentils, and a medley of vegetables, all simmered in a flavorful broth.
3. **Spicy Zucchini Chili:** Ignite your taste buds with this fiery rendition of zucchini chili. Savor the heat of chili peppers and the robust flavors of spices, perfectly balanced by the sweetness of zucchini.
4. **Zucchini Chili with Corn and Black Beans:** Dive into a vibrant and colorful chili, brimming with zucchini, corn, black beans, and a zesty blend of seasonings. Enjoy the contrasting textures and the burst of flavors in every spoonful.
5. **One-Pot Zucchini Chili:** Simplify your cooking experience with this one-pot chili. Toss all the ingredients into a single pot and let the magic happen. Savor the convenience of a quick and easy meal that's bursting with flavor.
6. **Slow-Cooker Zucchini Chili:** Indulge in the comfort of a slow-cooked chili, perfect for busy weeknights or lazy weekends. Let the slow cooker work its magic, infusing the zucchini and other ingredients with rich and complex flavors.
7. **Zucchini Chili with Sweet Potatoes:** Embark on a culinary adventure with this unique chili, combining the sweetness of sweet potatoes with the savory flavors of zucchini and a medley of spices. Prepare to be captivated by the harmonious blend of textures and flavors.
RAINBOW VEGGIE CHILI
Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.
Provided by theveggieone
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
- Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 33.8 g, Fat 5 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 670.2 mg, Sugar 5.8 g
VEGETARIAN ZUCCHINI CHILI
As written - this is also vegan. The recipe makes a lot. It freezes very well. If you eat dairy, garnishes such as sour cream and grated Parm cheese can be used. I love it served with a firm polenta wedge. Black beans can be subbed for the kidney beans. Recaito is an inexpensive, cilantro-based cooking sauce found in the Goya brand section of most grocery stores.
Provided by Kathy228
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Heat the oil in a large chili pot.
- Sauté all zucchini, squash, celery and chopped onion til tender - about 9 minutes.
- To the pot, add the sauce ingredients to the zucchini mixture.
- Simmer slowly, uncovered, 1-1/2 hour. Stir occasionally.
- Add olives, kidney beans, mushrooms, chunked onion, optional pepper. Simmer 30 minutes.
- Serve over slabs of firm polenta or rice. Garnish with chopped cilantro.
VEGETARIAN CHILI
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g
VEGETARIAN CHILI
Make and share this Vegetarian Chili recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.
- Stir in all remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
VEGETARIAN CHILI
Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.
Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Choose the right zucchini: For the best flavor and texture, select small to medium-sized zucchini that are firm and blemish-free.
- Don't peel the zucchini: The skin of the zucchini is packed with nutrients, so don't peel it off before cooking.
- Use a variety of beans: This recipe calls for three types of beans: black beans, kidney beans, and pinto beans. You can use any combination of beans you like, or even use just one type of bean.
- Add some spice: Chili is all about the flavor, so don't be afraid to add some spice. A teaspoon of chili powder or cumin is a good place to start, or you can add more to taste.
- Let it simmer: The longer you simmer the chili, the better the flavors will develop. Let it simmer for at least 30 minutes, or up to an hour.
Conclusion:
This vegetarian zucchini chili is a delicious and easy way to enjoy the flavors of fall. It's packed with healthy vegetables and protein, and it's sure to be a hit with your family and friends. Serve it with rice, cornbread, or your favorite toppings.
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