This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.
1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
How to Make It
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.
It's nothing spectacular. I wasn't impressed. I personally don't like spice/heat AT ALL so the 1 1/2 tbsp of chili powder were too much. I will admit that it is flavourful and quick, but I found it very boring a bit boring. I won't make it again.
I've made this recipe countless times. I have put different combinations of beans, including chickpeas, eggplant, corn, zucchini, spinach, different types of tomatoes depending on what I have in the cupboard ... and it always comes out great. It's super plain with a bit of parmesan or over rice or topping a potato. And it's even better the next day, so it's a great recipe for making on Sunday and using all week for lunches!
I didn't have all ingredients listed so I substituted chicken taco seasoning for the spices, added 1/2 jar hot salsa, used 1/2 jar roasted peppers in place of the bell peppers, canned Italian tomatoes for the stewed tomatoes, 1 can each of black and red beans, plus 1 can corn. After simmering, served over rice. Delicious!
I absolutely loved this!! I added a extra garlic clove, cayenne pepper, and a little crushed red pepper to give this a bit more kick. I also added a can of chipotle diced tomatoes and one bag of frozen corn. Yumbilicious!!
Easy, delicious, and healthy! I have been making this for years and take leftovers to work for lunch. The veggies are delicious. I usually add more cumin and chili powder, but the recipe is a keeper. I originally cut it from CL.
This was perfect both for my kid who doesn't generally like veggies and the kid who doesn't like food too spicy. The carnivores raved as well. Everyone went back for seconds. I used a 28 ounce can of fire roasted, diced tomatoes.
This is a great mix of flavors; I did use one can of Rotel regular tomatoes and chopped up one jalapeno to give it some more heat, but not too much. I also used one container of cubed squash that I chopped a bit smaller to add some more veggie color/texture/flavor and used one of each color bell pepper (red, yellow, green, and orange). I agree with not draining the beans (except for the black beans which are better drained/rinsed) to add some liquid to account for the additions. Will definitely make it again!