Easy Vegan Zucchini Chili Recipe
This easy vegan zucchini chili recipe with veggies, spices, fresh herbs, and beans for a quick, flavorful, low-fat, oil-free, meatless chili.
Servings: 4
Calories: 125kcal
Ingredients
- 1 large onion chopped
- 2-3 medium jalapenos finely chopped
- 4 cloves garlic minced or pressed
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- ¼ teaspoon allspice
- 2 medium zucchinis diced into small cubes
- 1 medium red bell pepper deseeded, cored and diced small
- 2 tablespoons tomato paste
- 14 ounces canned tomatoes 1 can, packed in juice
- 1½ cups pinto beans rinsed and drained, see notes
- ¼ cup red wine or vegetable broth
- ½ cup flat-leaf parsley chopped
- ½ cup fresh oregano chopped, 2 teaspoons dried
- ½ cup cilantro chopped
- ½ cup water
- sea salt and pepper to taste
Instructions
- Heat a large pot or Dutch to medium heat. Add the onions and cook them, stirring constantly, for 2-3 minutes until they soften.
- Mix in the jalapenos, garlic, cumin, cayenne pepper, allspice, and salt (about 30 seconds).
- Add the zucchini and red pepper. Stir to coat the veggies with the spices.
- Stir in the tomato paste, tomatoes, beans, red wine, parsley, oregano, cilantro, and ½ a cup of water.
- Cover the pot and allow it to simmer for 25-30 minutes until the sauce is thick.
Notes
- Store leftover chili in an airtight container in the fridge for 4 days. You can also freeze it for 3 months.
- If you don't like cilantro, omit it and use a little extra parsley.
- This chili recipe works great with any beans, including borlotti, black beans, red kidney beans, or white beans.
Nutrition
Calories: 125kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 221mg | Potassium: 972mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2845IU | Vitamin C: 90mg | Calcium: 192mg | Iron: 6mg