Jessica's Vegetarian Chili
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Description
I am on the Daniel Fast and chili is one of my favorite things to eat. This is now my favorite chili! It's full of flavor and I don't feel bad for indulging. Enjoy and let me know how you liked it! Serve with a sweet or savory cornbread. See my recipes for both.
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
Directions
- 1. 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.
- 2. 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.
Nutrition Facts
serving: 6 servings
calories: 263 kcal
carbohydrates: 45.2 g
protein: 12.2 g
saturated fat: 0.8 g
cholesterol: 0.3 mg
sodium: 796 mg
fiber: 14 g
sugar: 7.3 g