Vegetable Chili

This Vegetable Chili is perfect for all you vegetarians and you meat-lovers, too! I promise you won’t miss the meat–all of the veggies are so delicious and fresh that you won’t mind one bit.


1 tablespoon olive oil

1 large onion, chopped

1 (28-ounce) can crushed tomatoes, undrained

2/3 cup picante sauce

1-1/2 teaspoons chili powder

1-1/2 teaspoons ground cumin

3/4 teaspoon salt

2 (15- to 16-ounce) cans red kidney beans, rinsed and drained

1 large red bell pepper, chopped

1 large zucchini, cut into 1/2-inch chunks

1 medium-sized yellow squash, cut into 1/2-inch chunks


  1. In a large saucepan or deep skillet, heat oil over medium heat. Saute onion for 2 to 3 minutes.
  2. Add tomatoes, picante sauce, chili powder, cumin, and salt; mix well. (I also added canned corn and some black beans–you can add in whatever else you’d like as well!) Reduce heat to low, cover, and simmer 10 minutes.
  3. Add remaining ingredients, cover, and simmer 10 more minutes, or until vegetables are tender. (I let it sit for about half hour on a low heat instead, but cook it until it’s the way you like it!)
**I give full credit to Mr. Food for this recipe.**
P.S. This is a great recipe to make up at school and share with a large group!
Leave a comment

1 Comment

  1. Carol

     /  August 18, 2011

    Hearty, yummy and easy!


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