Veggie Chili

Yield: 6-8 servings

Don’t let the ingredient list intimidate you. A lot of the ingredients are pantry items/spices you may already have on hand. If you have big eaters, this recipe serves 6.


  • 2 tablespoons grape seed oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons minced garlic
  • 1 medium zucchini, trimmed and diced
  • 2 cups corn kernels (fresh or frozen works here)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon hot sauce (or more to taste)
  • 1 15-ounce can diced tomatoes (juice included)
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15-ounce can tomato sauce
  • 1 cup vegetable stock or water
  • kosher salt and pepper to taste
  • optional garnish: chopped cilantro, sour cream (or Greek yogurt), chopped green onions, shredded cheddar cheese, diced avocado


  1. In a large soup pot, heat the oil over medium heat. Add the onion, pepper, and garlic to the pan with a generous sprinkling of kosher salt and pepper.  Cook until soft, about 5 minutes. Add the zucchini and corn, stirring until soft and vegetables begin to brown, 5-7 minutes.
  2. Add the chili powder, cumin and hot sauce – stir until fragrant – about 1 minute.
  3. Add the tomatoes/juices, beans, tomato sauce, and vegetable stock. Add another generous sprinkle of salt and pepper. Stir well and bring the mixture to a boil. Reduce the heat and simmer on low for about 20 minutes.
  4. Adjust seasoning to taste and serve with optional garnish(es).


Adapted from



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