Vegetarian recipes are popular for their health benefits. This vegetarian chili is full of flavor and perfect for a party. Chef Jason Hill of Chef Tips explains how to make it.

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Name: Vegetarian Chili
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 15 oz kidney beans; 15 oz chickpeas; 1 yellow squash; 1 green zucchini; 4 garlich cloves; 1 1/2 onions; 1 bunch parsley; 1 tablespoon olive oil; 1 tablespoon cummin; 1 tablespoon basil; 1 tablespoon oregano; 28 oz crushed tomatoes; 5 fresh tomatoes

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INGREDIENTS

15 oz kidney beans
15 oz chickpeas
1 yellow squash
1 green zucchini
4 garlich cloves
1 1/2 onions
1 bunch parsley
1 tablespoon olive oil
1 tablespoon cummin
1 tablespoon basil
1 tablespoon oregano
28 oz crushed tomatoes
5 fresh tomatoes

Servings

INSTRUCTIONS

1. To begin the vegetarian chili, dice and chop all of your ingredients and have them ready to go.

2. Preheat large pot over medium-high heat and add olive oil to the pot.

3. Heat and add onion, bell pepper, garlic, zucchini and squash. Stir and saute.

4. Add chili powder, cumin, basil, oregano and stir.

5. Add crushed tomatoes, fresh chopped tomatoes, followed by your garbanzo and kidney beans.

6. Stir, then add the chopped parsley and lime juice.

7. Cover and simmer for 1 hour.

8. Season to taste with salt and pepper. When ready to serve, place into bowls and garnish with sour cream, grated cheddar cheese and hot sauce. I hope you enjoy this recipe for vegetarian chili!

9. To make this a crock pot vegetarian chili or slow cooker vegetarian chili, saute your vegetables and then add all of the ingredients to your crockpot.

10. Cook the crockpot vegetarian chili on low for about 4 hours, or until ready to serve. If you still want a meaty texture in this vegetarian bean chili, try adding a taco-flavored soy product.

SERVING

11. Serve with sour cream, cheddar cheese and hot sauce.

NOTES

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Vegetarian Chili

15 oz kidney beans
15 oz chickpeas
1 yellow squash
1 green zucchini
4 garlich cloves
1 1/2 onions
1 bunch parsley
1 tablespoon olive oil
1 tablespoon cummin
1 tablespoon basil
1 tablespoon oregano
28 oz crushed tomatoes
5 fresh tomatoes

1. To begin the vegetarian chili, dice and chop all of your ingredients and have them ready to go. 
2. Preheat large pot over medium-high heat and add olive oil to the pot. 
3. Heat and add onion, bell pepper, garlic, zucchini and squash. Stir and saute. 
4. Add chili powder, cumin, basil, oregano and stir. 
5. Add crushed tomatoes, fresh chopped tomatoes, followed by your garbanzo and kidney beans. 
6. Stir, then add the chopped parsley and lime juice. 
7. Cover and simmer for 1 hour. 
8. Season to taste with salt and pepper. When ready to serve, place into bowls and garnish with sour cream, grated cheddar cheese and hot sauce. I hope you enjoy this recipe for vegetarian chili! 
9. To make this a crock pot vegetarian chili or slow cooker vegetarian chili, saute your vegetables and then add all of the ingredients to your crockpot. 
10. Cook the crockpot vegetarian chili on low for about 4 hours, or until ready to serve. If you still want a meaty texture in this vegetarian bean chili, try adding a taco-flavored soy product.

SERVING 
11. Serve with sour cream, cheddar cheese and hot sauce.

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Nutrition

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Serving Size: 1 Serving (365g)
Recipe Makes: 6 Servings

Calories: 399
Calories from Fat: 55 (14%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 407.3mg		14 %
Potassium 1377.9mg		36 %
Total Carbohydrate 70g		21 %
	Dietary Fiber 20.2g	81 %
	Sugars, other 49.8g
Protein 20.9g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 399

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