Easy Vegetable Chili
Easy Vegetable Chili might be just the American recipe you are searching for. This main course has 342 calories, 18g of protein, and 13g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $2.02 per serving. Many people made this recipe, and 218 would say it hit the spot. This recipe from Nutmeg Nanny requires frozen corn, garlic, chipotle chili powder, and yellow onion. From preparation to the plate, this recipe takes roughly 50 minutes. The Super Bowl will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is super. Similar recipes include Quick & Easy Chipotle Turkey Chili for a #SundaySupper Chili Cook-Off, Easy 5-Ingredient Chili: How to Spruce Up Canned Chili, and Vegetable Chili II.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 cup black beans
1 (24 ounce) can chopped or crushed tomatoes in juice
1/4 teaspoon cayenne pepper
1-1/2 tablespoons chili powder
1/2 - 1 teaspoon chipotle chili powder (this is spicy so use as much or as little as desired)
1/4 cup diced cilantro
1 tablespoon cumin powder
2 cups frozen corn
3 cloves garlic, minced
1 green bell pepper, chopped
1 teaspoon kosher salt
1 pound chopped mushrooms
2 tablespoons olive oil
1 red bell pepper, chopped
1 cup shredded/cubed sharp cheddar cheese (optional)
1 teaspoon smoked paprika
1 cup vegetable stock
1 medium yellow onion, chopped
2 small zucchinis, chopped
Equipment:
pot
Cooking instruction summary:
Add a large soup pot over medium-high heat and add olive oil.When the oil is hot add onion, red bell pepper and green bell pepper. Cook until the vegetables start to soften. Add in garlic, zucchini, corn and mushrooms. Cook until the vegetables are soft and add in chili powder, cumin, smoked paprika, salt, cayenne, tomatoes, vegetable stock and black beans.Bring soup to a boil, reduce the heat and simmer for 20 minutes. Stir in cilantro and add more salt if necessary. If desired serve sprinkled with sharp cheddar cheese.
Step by step:
1. Add a large soup pot over medium-high heat and add olive oil.When the oil is hot add onion, red bell pepper and green bell pepper. Cook until the vegetables start to soften.
2. Add in garlic, zucchini, corn and mushrooms. Cook until the vegetables are soft and add in chili powder, cumin, smoked paprika, salt, cayenne, tomatoes, vegetable stock and black beans.Bring soup to a boil, reduce the heat and simmer for 20 minutes. Stir in cilantro and add more salt if necessary. If desired serve sprinkled with sharp cheddar cheese.
Nutrition Information:
covered percent of daily need
