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Epicurious

Vegetarian Chili

WHY IT’S LIGHT Naturally lean beans and extra vegetables make this a smarter choice than meat-heavy chili. For a creamy garnish, try a dollop of plain low-fat Greek yogurt rather than sour cream.

Recipe information

  • Yield

    serves 6

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut into 1/2- inch dice
4 garlic cloves, coarsely chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
2 cans (14.5 ounces each) diced tomatoes in juice
1 can (4.5 ounces) chopped green chiles
2 cups water

Preparation

  1. Step 1

    In a large Dutch oven or other heavy 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; cook, stirring, until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is darkened, about 3 minutes.

    Step 2

    Stir in both beans, the diced tomatoes (with their juice), and green chiles. Add the water and bring mixture to a boil. Reduce to a simmer and cook until zucchini is tender and liquid reduces slightly, about 20 minutes. Season with salt and pepper and serve immediately.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 232

    Step 5

    Fat: 6.1g (1g Saturated Fat)

    Step 6

    Protein: 10.3g

    Step 7

    Carbohydrates: 35g

    Step 8

    Fiber: 9.1g

Everyday Food: Light
TagsChiliStewSoup/StewZucchiniSquashVegetableBlack BeanBean and LegumePinto BeanCanned TomatoTomatoMainDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyOne-Pot MealsWeeknight MealsSimmerDutch OvenCookbooks
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