Chili Recipe

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sylvia bourque


This is a meatless chili, that goes great with the cornbread I also posted.

pinch tips: Slow Cooker/Crock Pot Hints


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8 servings


15 Min


30 Min


Stove Top


1 1/4 c
coarsely chopped onion
1 c
each chopped sweet green and red pepper
3/4 c
each chopped celery and chopped carrots
3 clove
garlic, minced
1 Tbsp
chili powder
1 1/2 c
quartered mushrooms
1 c
cubed zucchini
1 can(s)
tomatoes, undrained, cut up, 28 oz
1 can(s)
black beans, drained and rinsed
1 can(s)
chickpeas, drained and rinsed
1 can(s)
kernel corn, undrained
1 Tbsp
ground cumin
1 1/2 tsp
each dried oregano and dried basil
1/2 tsp
cayenne pepper, adjust to taste

Directions Step-By-Step

Spray large saucepan with nonstick spray. Add onions, green and red peppers, celery, carrots, garlic, and chili powder. Cook over medium heat, stirring often, until vegetables are softened.
Add mushrooms and zucchini. Cook and stir for 4 more minutes. Add tomatoes, beans, chickpeas, corn(with liquid), cumin, oregano, basil, and cayenne pepper. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Canadian
Dietary Needs: Vegetarian, Low Fat
Other Tag: Healthy