Jessica's Vegetarian Chili
Ingredients1 h 12 m servings 263
- Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.
- Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.
- Cook's Note:
- You can add meat to this for a heartier chili. I recommend lean ground beef or smoked sausage.
Per Serving: 263 calories; 6.4 45.2 12.2 < 1 796 Full nutrition
ReviewsRead all reviews 5
I’m doing the Daniel Fast for church. My parents had my daughter and I over for supper and my Mom & Dad made this!
I've made this recipe twice and it is so simple and easy and absolutely delicious! It was actually the choice for this year's Christmas dinner!