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Vegan with Gusto » Recipes » Chili

Easy Vegan Zucchini Chili Recipe

Published: Aug 31, 2019 · Modified: Sep 12, 2023 by Denise Perrault · Leave a Comment

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A bowl of zucchini chili with text overlay of recipe title and website.

This easy vegan zucchini chili recipe is brimming with veggies, spices, fresh herbs, and beans for a quick, flavorful, low-fat, oil-free, meatless chili the whole family will love. 

Veggie chili recipes, like chipotle with black beans, 3-bean chili with sweet potatoes, or cocoa powder chili, are well-suited for plant-based dining because they naturally incorporate seasonal vegetables and any bean you like. 

A bowl of zucchini chili with pinto beans and tomatoes with cilantro garnish.
Table of Contents
  • Why You'll Love This Recipe
  • Ingredients, Notes, and Substitutions
  • Recipe Variations
  • Step-by-Step Instructions
  • Pro Tips
  • Serving Suggestions
  • Frequently Asked Questions
  • More Zucchini Recipes
  • 👩🏻‍🍳 Recipe

Why You'll Love This Recipe

  • Simmered zucchini makes a thick and creamy chili sauce without blending. 
  • Cumin, allspice, and cayenne pepper replace traditional chili powder for something different than everyday chili flavor. 
  • Stovetop cooking time is 35 minutes, or you can pile everything in the slow cooker. 

Ingredients, Notes, and Substitutions

Overhead shot of red pot filled with zucchini chili.

Zucchini. This recipe is perfect for fresh zucchini, but you can substitute it with frozen. 

Red bell pepper. Red peppers are sweet and mellow, but you can also use yellow or green bell pepper. 

Jalapeños. Spicy heat comes from jalapenos or other fresh chili peppers. Clean out the seeds and white flesh to mellow the spice. If you want milder chili, skip the jalapenos and add 2 bell peppers rather than 1. 

Pinto beans. I like pinto beans or borlotti beans for this recipe, but you can use kidney or black beans or turn this into white bean chili.

Red wine. White wine will work here, or use vegetable broth or an extra ¼ cup of water. 

Fresh oregano. Oregano leaves add an earthy flavor. Substitute with 2 teaspoons of dry oregano and adjust after tasting. 

Cilantro. There is ½ a cup of chopped cilantro (coriander) and fresh parsley. If you don't like cilantro (I get it), omit it. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

  • Add corn, diced carrots, a few mushrooms, or a handful of chopped spinach for extra veggies.  
  • I prefer a mix of canned tomatoes and tomato paste; however, you can use tomato sauce to replace both. 

Step-by-Step Instructions

Onions, jalapenos, and spices in a cooking pot with a wooden spoon.

Step 1: Heat a large pot or Dutch oven over medium heat. Add the onions and cook them for 2-3 minutes. Stir in the jalapenos, garlic, cumin, cayenne pepper, allspice, and salt (about 30 seconds).

Diced zucchini, red peppers, and onions in a cooking pot.

Step 2: Mix in diced zucchini and red pepper and coat it with the vegetables and spices. 

Tomatoes, pinto beans, and cilantro added to a cooking pot.

Step 3: Add the rest of the ingredients.

Tomatoes, cooked zucchini, and cilantro are cooked in a pot.

Step 4: Simmer on low heat for 20-30 minutes until the chili is thick and creamy. 

Pro Tips

Chili with zucchini, pinto beans, tomatoes, and red pepper is ladled from a cooking pot.
  • This recipe goes quickly, so have all the ingredients ready before cooking. 
  • ​Heat the pot before adding the onions. This makes them less likely to stick. If they do, add a tablespoon of water. 
  • ​Resist the urge to add more water until after the chili simmers. Cooked zucchini adds a lot of moisture. 

Serving Suggestions

Zucchini chili in a bowl with whipped avocado on top.

Top big bowls of chili with avocado guasacaca, vegan sour cream, thinly sliced green onion, or crushed tortilla chips. Chili is also a great way to dress up baked or mashed potatoes. This is a great way to use a little leftover chili the next day. 

Frequently Asked Questions

How long does zucchini chili last? 

Store leftover chili in an airtight container in the fridge for 4 days. You can also freeze it for 3 months. 

What if my chili is too spicy? 

Every now and then, an overzealous jalapeno makes its way into the pot, or you toss in too many red chili flakes. If this happens and your chili is too spicy, there are a few options to cool it off. First, add a little sweetener, like maple syrup. Cirtus can also mellow the spice, so try adding lime juice. Finally, top bowls with vegan cheese or sour cream. 

Can you substitute cucumber for zucchini? 

Cucumber can be substituted for zucchini if you are using it raw. It is better to substitute yellow squash for zucchini for cooked recipes, like chili. 

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Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.

If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!

👩🏻‍🍳 Recipe

Zucchini chili with tomatoes and pinto beans in a bowl.

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.
Author: Denise Perrault

Rate this Recipe:

5 from 1 vote
Print Pin
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course, Soup
Cuisine American
Diet Vegan
Servings 4
Calories 125 kcal
Prevent your screen from going dark

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 (6%)Carbohydrates: 25g (8%)Protein: 5g (10%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 221mg (10%)Potassium: 972mg (28%)Fiber: 8g (33%)Sugar: 12g (13%)Vitamin A: 2845IU (57%)Vitamin C: 90mg (109%)Calcium: 192mg (19%)Iron: 6mg (33%)

Nutritional information is an estimation only.

Tried this recipe?Rate it & leave a comment below

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Hi, I’m Denise Perrault. Welcome to Vegan with Gusto, your destination for wholesome vegan recipes that anyone can make and everyone will enjoy. With qualifications in plant-based nutrition and professional plant-based cooking, and as a certified Food for Life instructor, I aim to share the joy and ease of vegan cooking.

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