Vegetable Chili

Vegetable Chili

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil

  • 1

    large onion, chopped

  • 1

    (28-ounce) can crushed tomatoes, undrained

  • cup picante sauce

  • teaspoons chili powder

  • teaspoons ground cumin

  • ¾

    teaspoon salt

  • 2

    (15- to 16-ounce) cans red kidney beans, rinsed and drained

  • 1

    large red bell pepper, chopped

  • 1

    large zucchini, cut into ½-inch chunks

  • 1

    yellow squash, cut into ½-inch chunks


In a large saucepan or deep skillet, heat oil over medium heat. Sauté onion 2 to 3 minutes. Add tomatoes, picante sauce, chili powder, cumin, and salt; mix well. Reduce heat to low, cover, and simmer 10 minutes. Add remaining ingredients, cover, and simmer an additional 10 minutes, or until vegetables are tender. Note: For a change of flavor, you can use black beans instead of red kidney beans, so go ahead and use your favorite. And sometimes we'll throw in a can of whole kernel corn (rinsed), for some extra color and crunch! Be sure to have the usual mix-ins on hand, like shredded cheese, sour cream, chopped fresh tomatoes, and shredded lettuce. And a bowl of tortilla chips, too!


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