Recipe: Appetizing 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.

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. All you have to do is throw everything into the pot, and this simple homemade chili practically makes itself. You can have Vegetarian Zucchini Chili using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegetarian Zucchini Chili

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

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. I added cumin, onion and garlic and I always use brown rice for everything.

Vegetarian Zucchini Chili instructions

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 used a basmati brown rice which complemented the dish well. Zucchini is one of the most versatile veggies out there. Roast it, stuff it, braise it or slice it into a salad—no matter your preference, one of these vegetarian zucchini recipes will do the trick. Just how I like it, especially on a chilly fall night, paired with sweet cornbread (recipe coming tomorrow). Make this delicious Lasagna Zucchini Casserole for protein and veggie-filled dinner that's vegetarian and easy to make.

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