Our Vegetable Chili is a harvest in a bowl! We used zucchini, squash, carrots, corn, peppers, and onions, combined with beans and bulgar or quinoa for a complete meal in one pot.
Feel free to mix up the vegetables, beans, or grain choices if you like other varieties better. Just about any vegetable you like will work, including potatoes, cauliflower, or broccoli. Chickpeas, kidney beans, or pinto beans all work well in chili. You can use brown rice or even leave the grains out completely.
We love this chili with a piece of our Broccoli Cornbread.
- 3/4 cup chopped onion
- 2 cloves garlic, minced (1 tsp)
- 1 cup diced yellow squash
- 1 cup diced zucchini
- 1 cup sliced carrots
- 1 cup frozen or fresh corn kernels
- 1/2 cup chopped green pepper
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 3 cupa vegetable broth
- 1 15-oz can Great Northern beans (2 cups if using cooked dried beans)
- 1 15-oz can diced tomatoes
- 1 4-oz can mild green chilis
- 1/2 cup uncooked bulgar or quinoa (optional)
- Fresh cilantro, pumpkin seeds (optional)
- Heat a stockpot on medium heat and add the onion and garlic. Sauté 2-3 minutes until tender, adding a splash of water or broth if they begin to stick.
- Add the carrots, squash, zucchini, corn, and green peppers, and cook a few more minutes.
- When vegetables are tender, add the chili powder, cumin, salt, and pepper. Mix spices into vegetables cook for another minute.
- Add the broth, beans, tomatoes, and green chilis.
- Bring just to a boil. Add the bulgar or quinoa, if desired, and reduce heat. Simmer for 30 minutes.
- Top with fresh cilantro and pumpkin seeds (optional.)
- If you want more heat, add 1/4 tsp cayenne pepper or hot sauce to taste