Summer Veggie Chili

Summer Veggie Chili

September 02, 2020

No. of ingredients: 15
Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes with chilling
Serves 6
Complexity: Easy


  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 5 large cloves garlic, crushed or minced
  • 2 tablespoons chili powder, or more to taste
  • 2 teaspoons ground cumin
  • 2 cups juicy chopped fresh tomatoes
  • 1 (15 ounce) can no-salt-added black beans, drained
  • 1 cup water (or red wine)
  • 1 cup chopped bell pepper (any color)
  • 1 cup chopped zucchini
  • 1 cup corn kernels
  • 1 cup chopped white or portobello mushrooms
  • 1 cup chopped fresh cilantro, packed
  • ⅛ teaspoon cayenne pepper, or more to taste
  • 1 teaspoon Salt and freshly ground black pepper, to taste

How to prepare:

  1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin.
  2. Saute over medium heat until onion is soft, about 5 minutes.
  3. Add remaining ingredients (except garnishes) and stir.
  4. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
  5. Serve alone or over rice (preferably brown).
  6. Bon Appetit!

Extra tips:

Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

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