Vegetarian Chili recipe forums

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Jun 12, 2004
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My boyfriend and I made this when his parents went away on vacation over summer. It was really good.

2 medium potatoes, unpeeled and cut into 1/2 inch pieces1 medium onion, chopped

1 small yellow bell pepper, seeded and chopped

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can kidney beans, drained

1 (28 ounce) can whole tomatoes, undrained

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 medium zucchini, 1/2 inch slices

In a large soup pot, add all ingredients except zucchini. Heat to boiling over high heat, breaking up tomatoes with a fork. Reduce heat, cover and cook for 10 minutes. Add zucchini to chili cover and cook another 5-7 minutes, stirring occasionally until potatoes and zucchini are tender. Makes 4 Servings

Serving Size: 12 ounces


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