three bean vegetarian chili

I had two vegetarians and one non-pork eater coming to our Emmy Watch Party on Sunday.
I went on a hunt for a great vegetarian chili to make for them and came across Martha Stewart's recipe.  
Adapted it just a smidge and it was a hit!  
It was so good I mixed one scoop veg, one scoop meat chili in my bowl.
This is a chili that is satisfying to carnivores just as much as it is to vegetarians.

Three Bean Vegetarian Chili

Adapted from Martha Stewart
Serves:  6 - 8

  • 2 T. extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 T. chili seasoning
  • salt and pepper
  • 2 medium zucchini, cut into 1/2 inch dice
  • 1 (6 oz.) can tomato paste
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1 (15.5 oz.) can pinto beans, rinsed and drained
  • 1 (15.5 oz.) can kidney beans, rinsed and drained
  • 1 (14 .5 oz.) can fired roasted tomatoes with green chilies
  • 1 (14.5 oz.) can diced tomatoes
  • 2 chipotle in adobo peppers, chopped with 1 t. liquid (buy these in a can near the tomatoes - use fewer or more depending on your spice preference)
  • 2 C. water

  1. In a large pot (I used my dutch oven), heat oil over medium-high heat.  Add onion and garlic and cook, stirring frequently until onion is translucent and garlic is soft, about 5 minutes.
  2. Add chili seasoning, salt, and pepper and cook until fragrant, about 1 minute. 
  3. Add zucchini and tomato paste, stirring frequently until mixture is dark red, about 3 minutes. 
  4. Stir in beans, canned tomatoes, and chipotle in adobo.  Add 2 cups of water and bring to a boil.
  5. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes.  Season with salt and pepper.
  6. Serve with your favorite chili toppings - cheese, onions, cilantro, sour cream, crackers, fritoes, etc.


{sorry for the terrible photo}
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