Vegetarian Chili contains mushrooms, black beans, zucchini, and corn, among other things. It’s a great way to do Meatless Monday.
Do you observe Meatless Monday?
Can’t say that we do. However, it’s a good idea. It’s just that a meatless meal depends more on my mood or what I have in the freezer than the day of the week it is.
Although you might think of chili as a winter dish, this vegetable chili is a colorful and healthy way to use lots of summer vegetables when they are fresh and less expensive. These days, of course, zucchini, yellow squash, mushrooms, and corn are readily available year-round. So keep this recipe in your back pocket any time you want or need to lighten up dinner.
Three reasons why you should try Easy Vegetarian Chili:
This easy soup boasts lots of fiber and vegetables.
It’s filling without a lot of calories.
You can have dinner ready in almost half an hour.
Since we are the “condiment family.” I’m always looking for toppings for my soup. Shredded cheddar adds color and flavor. A bit of sour cream wouldn’t hurt the taste either. Alternatively, try chopped cilantro if that’s your thing. Sprinkle a tablespoon or two over your soup before serving.
Cornbread or crackers are all you need to complete your meal.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1 tablespoon oil
- 1/2 cup chopped onion
- 1 large green or red pepper, chopped
- 2 garlic cloves, minced
- 1/2 pound mushrooms, sliced
- 1 can (28 oz) crushed tomatoes with added puree
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 cans (15 oz each) black beans, drained, rinsed (can substitute other beans such as kidney or ranch style beans)
- 1 1/2 cups diced zucchini
- 1 1/2 cups corn (I like fresh but frozen or canned will suffice)
- 1-2 tablespoons chopped cilantro (optional)
- Heat oil in large soup pot. When it starts to glisten, add onion, peppers, and garlic. Cook until softened. Add mushrooms and cook 3 more minutes.
- Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil.
- Reduce heat to low and add beans, zucchini, and corn. Simmer 15 minutes or until vegetables are tender.
- Garnish with Cheddar if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 145 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 523mg Carbohydrates: 24g Fiber: 6g Sugar: 10g Protein: 6g