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Freezer-Friendly Vegetarian Chili

Veggie-Loaded Chili Recipe

A freezer-friendly chili recipe made with end-of-summer veggies.

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Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/81/4 tsp cayenne pepper (optional; 1/4 teaspoon is very spicy!)
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 small red pepper, diced
  • 2 (10 oz) cans diced tomatoes with green chili peppers
  • 2 tbsp tomato paste
  • 1 ear corn, kernels removed
  • 1 1/2 cups cooked black beans (or 1 can), rinsed
  • 1 1/2 cups cooked kidney beans (or 1 can), rinsed
  • salt and pepper, to taste

Instructions

  1. Heat the oil in a Dutch oven over medium heat.
  2. Add the onion and cook until it’s softened, 5–7 minutes.
  3. Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute.
  4. Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7–10 minutes.
  5. Add the tomatoes, tomato paste, corn, and beans.
  6. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes.
  7. Season with salt and pepper to taste.