Jessica's Vegetarian Chili

Jessica's Vegetarian Chili

by Mariano Herrera 2 years ago
4.2 (5)
37 minutes
263 kcal
45.2 g carbs
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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. 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. 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