Jessica's Vegetarian Chili recipe
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Ingredients
- 2 tablespoons olive oil 1 yellow onion, chopped 3 cloves garlic, minced 4 sweet peppers, chopped 1 yellow squash, cut into large chunks 1 green bell pepper, chopped 1 red bell pepper, chopped 1 zucchini, cut into large chunks 1 tablespoon chili powder 1 tablespoon oregano 1 tablespoon parsley 1 ½ teaspoons ground paprika 1 ½ teaspoons ground cumin 2 bay leaves salt and ground black pepper to taste 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can chili beans 1 (14.5 ounce) can diced tomatoes
Nutrition Info
- 263 caloriescarbohydrate: 45.2 gcholesterol: 0.3 mgfat: 6.4 gfiber: 14 gprotein: 12.2 gsaturatedFat: 0.8 gservingSize: -sodium: 796 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Jessica's Vegetarian Chili
Directions
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Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper, cook and stir for 5 minutes.
Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low, cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.