Vegetarian Chili
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 4 garlic cloves, roughly chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chipotle chile powder
- Coarse salt and ground pepper
- 1 medium zucchini, cut into 1/2-inch dice
- 3/4 cup (6 ounces) tomato paste
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 1 can (14.5 ounces) diced tomatoes
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans (1 can)
- Chipotle chile, powder (1 teaspoon)
- Cumin, ground (1 1/2 teaspoons)
- Pinto beans (1 can)
- Tomatoes (1 can)
- Tomatoes with green chiles (1 can)
- Yellow onion, medium medium (1)
- Zucchini, medium (1)
- Canned Goods
- Tomato paste (3/4 cup)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil, extra-virgin (2 tablespoons)
- Salt and ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 16, 2011 (1 year ago).
8 people saved this recipe.
