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Three-Bean Vegetable Chili

Three-Bean Vegetable Chili

Three-Bean Vegetable Chili

This vegetarian chili is so hearty you certainly won't miss the meat. If there are any leftovers, wrap in a tortilla, sprinkle with cheese and bake for Vegetarian Enchiladas.

Ingredients

  • 2 tbsp. olive oil
  • 15 oz. can chickpeas, drained
  • 2 c. frozen edamame, thawed
  • 1 tbsp. Worcestershire sauce
  • ¼ c. chopped cilantro
  • 1 pkg. Chili Seasoning Mix
  • 1 chopped medium zucchini
  • 28 oz. can diced tomatoes in juice
  • 2 chopped red and/or green bell peppers
  • 15 oz. can black beans, drained
  • 1 chopped large onion

Directions

  1. Heat oil in a 4- or 6-quart saucepot.
  2. Add onion and cook over medium heat for 3 minutes or until tender-crisp.
  3. Add peppers and zucchini; cook 2 minutes until vegetables are slightly softened.
  4. Stir in Chili Seasoning Mix and cook for 1 minute.
  5. Stir in tomatoes with their juice, Worcestershire sauce, corn and edamame and bring to a boil over high heat.
  6. Reduce heat, cover and simmer about 20 minutes or until veggies are tender.
  7. Stir in black beans and chickpeas and cook 5 minutes or until heated through.
  8. Stir in cilantro and serve, if desired, with shredded queso fresco, sour cream and/or diced avocado.