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Spicy Two-Bean Vegetarian Chili

Spicy Two-Bean Vegetarian Chili Recipe Type: Entree Cuisine: American Author: Tara Noland Prep time: 20 mins Cook time: 66 mins Total time: 1 hour 26 mins Serves: 8 servings A Spicy Two-Bean Vegetarian Chili that is wonderfully hearty and healthy! The perfect way to start off the New Year!
Prep Time20 minutes
Cook Time1 hour 6 minutes
Total Time1 hour 26 minutes
Course: Vegetarian
Cuisine: American
Keyword: Chili, spicy chili, two bean chili, Vegetarian chili
Servings: 8 servings
Calories: 124kcal
Author: Tara Noland

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion diced
  • 4 tsp. garlic minced
  • 1 1/2 Tbsp. chili powder
  • 1/2 tsp. ancho chili powder
  • 1 tsp. cumin
  • Salt and pepper to taste
  • 1 5.5 oz. can tomato paste
  • 1 medium zucchini cut into 1/2 inch dice
  • 2 - 16 oz. cans of tomatoes
  • 1 4 oz. can sliced jalapeno peppers
  • 1/2 cup water
  • 1 15.5 oz. can black beans, drained and rinsed
  • 1 15.5 oz. can kidney beans, drained and rinsed
  • Grated cheddar cheese optional

Instructions

  • In a large pot add the olive oil and over medium heat saute the onion and garlic until the onion is translucent, about 3-4 min.
  • Add in the chili powder, cumin and ancho chili powder and stir for 1 min. Add in the tomato paste and stir to cook for about 2 min.
  • Add in the tomatoes, zucchini and jalapenos and stir well. If too thick add in 1/2 cup water. Continue to simmer until zucchini is tender, 45 min. or more, stirring occasionally. Season with salt and pepper to taste.
  • Add in the beans and continue to cook for 15 min. Adjust seasoning and serve with grated cheddar if using.

Nutrition

Serving: 1 | Calories: 124kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 190mg | Fiber: 5g | Sugar: 4g