Vegetarian Chili Recipe | Martha Stewart

By MiMaRee

Ingredients

• 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

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

Watch:

How to Dice