Vegetarian recipes don’t have to be boring. If you’re into healthy eating, or simply on a diet, omitting the ground beef makes a huge difference in the fat content. This easy vegetarian chili recipe is full of flavor and perfect for a big party. It makes great use of high-fiber foods such as kidney beans, which have 8 grams of protein and 6 grams of fiber in just 1/2 cup. Kidney beans have been known to boost brain function and are a great addition to a diabetic diet.
- 1/4 cup olive oil
- 1 1/2 white onions, chopped
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 1 green zucchini, chopped
- 1 yellow squash, chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 28 ounces organic crushed tomatoes
- 5 plum or Roma tomatoes, diced
- 30 ounces garbanzo beans, cooked and drained
- 30 ounces kidney beans, cooked and drained
- 1 small bunch Italian flat-leaf parsley, chopped
- Juice from 1/2 lime
- Sour cream, grated cheddar cheese and hot sauce (for serving)
- Dice and chop all of your ingredients and have them ready to go.
- Preheat large pot over medium-high heat. Add olive oil to the pot.
- Heat and add onion, bell pepper, garlic, zucchini and squash. Stir and saute.
- Add chili powder, cumin, basil, oregano and stir.
- Add crushed tomatoes, fresh chopped tomatoes, followed by your garbanzo and kidney beans. Stir, then add the chopped parsley and lime juice.
- Cover and simmer for 1 hour. Season to taste with salt and pepper.
- 7. When ready to serve, place into bowls and garnish with sour cream, grated cheddar cheese and hot sauce.
- Tip: To make this a crock pot vegetarian chili , saute your vegetables and then add all of the ingredients to your crockpot. Cook on low for about 4 hours, or until ready to serve. If you still want a meaty texture, try adding a taco-flavored soy product such as Soyrizo.
Recipe from Jason Hill / CookingSessions.com
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