Hearty Three-Bean Vegetable Chili
Yields
4 ServingsPrep Time
15 MinutesCook Time
45 MinutesTotal Time
1 HourIngredients
- 2 tbsp olive oil
- 1 cup onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 cup zucchini, diced
- 1 package Dash™ Chili Seasoning Mix
- 28 oz can tomatoes diced in juice
- 1 tbsp Worcestershire sauce
- ½ cup corn frozen, thawed
- 2 cup edamame frozen, thawed
- 15 oz can black beans, drained
- 15 oz can chickpeas, drained and rinsed
- 1/4 cup chopped cilantro
This vegetarian chili is so hearty you certainly won’t miss the meat. If there are any leftovers, wrap in a tortilla, sprinkle with cheese and bake for Vegetarian Enchiladas.
Directions
- Heat oil in a saucepot over medium heat. Add the onion and cook for about 3 minutes, or until tender.
- Add the bell peppers and zucchini to the pot and cook for 2 more minutes until they start to soften slightly.
- Stir in Dash™ Chili Seasoning Mix and cook for 1 minute to allow the flavors to bloom.
- Pour in the canned tomatoes with their juice, Worcestershire sauce, corn, and edamame. Increase the heat and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the vegetables are tender.
- Stir in the black beans and chickpeas and cook for an additional 5 minutes until heated through.
- Stir in fresh cilantro just before serving.
Tips
- Chef’s Tip -For an extra layer of flavor and texture, garnish your vegetable chili with shredded queso fresco, a dollop of sour cream, and diced avocado. These toppings add a creamy richness that complements the spicy and hearty elements of the chili.
