Recipe: Yummy Vegetarian Zucchini Chili

Vegetarian Zucchini Chili. The great thing about vegetarian chili recipes like this one is that they are incredibly versatile: I sometimes omit the mushrooms or sometimes the bell peppers, even, so if you really like zucchini, go. This Vegetarian Zucchini Corn Chili recipe today is made with BUSH'S Brown Sugar Hickory Baked Beans. It's sweet, and savory, which we love, and let's talk sauce.

Thanks to creamy beans, tender vegetables, and stewed tomatoes, it provides all the hearty satisfaction of a meat-heavy. Chef Jason Hill shares his best vegetarian chili recipe in this episode of "Chef Tips." Vegetarian recipes are popular for their health benefits. This vegetarian chili features more than just zucchini, including beans, rice, spinach, herbs and spices and a variety of toppings. You can cook Vegetarian Zucchini Chili using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetarian Zucchini Chili

1. Prepare 2 small of onions, diced.
2. It's 2 of zucchini/courgettes, chopped into half moons.
3. You need 1 of big red pepper, roughly chopped.
4. Prepare 2 of garlic cloves, minced.
5. You need 4 of big tomatoes.
6. It's 1 of bay leaf.
7. Prepare 2 tbsp of tomato paste.
8. You need 1 of salt and pepper.
9. You need 500 grams of black beans.
10. It's 1 of smoked paprika.
11. It's 1 of cayenne pepper.
12. It's 1 of chili flakes.
13. You need 1 of parsley.
14. It's 1 of Tabasco.

All you have to do is throw everything into the pot, and this simple homemade chili practically makes itself. Super wholesome and filling, it is pure classic comfort food in. Learn how to make Spicy Slow Cooker Vegetarian Chili & see the Smartpoints value of this great recipe. Add zucchini, corn, both types of beans and poblanos; stir to mix well.

Vegetarian Zucchini Chili step by step

1. To peel the tomatoes, pour boiling water over them; the heat will soften their skin so you will be able to peel them easily with your hands. Chop the tomatoes.
2. Heat a tablespoon of oil in a large pot, then add onions. Stir for a minute then add zucchini and red pepper.
3. Just before the onions burn, add garlic and chopped and peeled tomatoes. Add between 1 and 2 cups of water and the bay leaf. Cover the pot.
4. Bring the stew to a boil and add salt and pepper and tomato paste. Uncover the pot to let the simmering water evaporate.
5. When courgettes are nearly cooked through (15-30 min), add beans. As they warm through, add chili flakes, cayenne, paprika and parsley.
6. Take off heat and enjoy with some Tabasco :).

I added cumin, onion and garlic and I always use brown rice for everything. I used a basmati brown rice which complemented the dish well. Having a good lasagna recipe under your belt means you're really getting somewhere in the culinary world. And this the Best Lasagna Ever. Just how I like it, especially on a chilly fall night, paired with sweet cornbread (recipe coming tomorrow).

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