You are here

Vegetarian Chili

katcurlee's picture
VEGETARIAN CHILI! Who'd have thought you could make an amazing chili with no meat? In this episode of Cooking With Kat, Kim Fox joins Kat Curlee in the kitchen and teaches her this masterful Vegetarian Chili dish
  Diced tomatoes 28 Ounce, canned, undrained
  Garlic cloves 3 Medium, pressed
  Chili powder 1 Tablespoon
  Salt 1 Teaspoon
  Yellow squash 1 Medium
  Orange bell pepper 1 Medium
  Green bell pepper 1 Medium
  Red bell pepper 1 Medium
  Onion 1 Medium
  Poblano pepper 1 Medium
  Olive oil 1 Teaspoon, divided in 2 parts
  Tomato paste 3 Tablespoon
  Chili beans in sauce 1 Can (10 oz), undrained
  Black beans 1 Can (10 oz), drained, rinsed
  Kidney beans 1 Can (10 oz), drained, rinsed
  Fresh cilantro 1⁄4 Cup (4 tbs), chopped
  Avocado 1 Large, chopped (Haas)
  Cheese To Taste, shredded (Optional)
  Sour cream To Taste (Optional)

1. Using a sharp knife, cut the zucchini and yellow squash lengthwise, remove seeds using a teaspoon and dice, set aside
2. Cut the onion in to dices and set aside.
3. Seed and dice bell peppers and poblano peppers and set aside.

4. In a microwave safe bowl, place together tomatoes, garlic, chilli powder and salt, stir and microwave on high for 5 to 7 minutes. Remove and leave it aside.
5. In a large skillet over medium-high heat, heat 1 part of oil and fry the squash for about 5 minutes or until squash is tender.
6. Push the squash to the edges of the skillet making a well in center, and put in the onions and saute for about 5 to 10 minutes or until onions are soft.
8. Mix in with the squash, and again push the squash mixture to the edges of the skillet making a well in center.
9. Put peppers in the center and cook for 5 minutes and mix with the squash mixture.
10. Again push the squash mixture to the edges of the skillet making a well in center.
11. Add in the tomato paste and allow to caramelize for about 1 minute and stir the vegetables in.

12. Add in all the beans, beans and chilli sauce, and stir well to mix.
13. Add in the tomato garlic mixture and stir well and allow to cook for about 15-20 minutes.
14. Spoon the vegetable mixture into a bowl and top with avocado, sour cream, fresh cilantro and cheese.

15. Serve immediately with cornbread.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Chili, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
55 Minutes
Ready In: 
80 Minutes

Rate It

Your rating: None
Average: 3.8 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 665 Calories from Fat 178

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 8.3 mg2.8%

Sodium 631 mg26.3%

Total Carbohydrates 97 g32.3%

Dietary Fiber 31 g123.9%

Sugars 16.2 g

Protein 32 g63.3%

Vitamin A 86.2% Vitamin C 184.4%

Calcium 17.5% Iron 52%

*Based on a 2000 Calorie diet

Vegetarian Chili Recipe Video