This delicious vegetarian chili by Martha Stewart is a quick, hearty, and nutritious meal perfect for busy weeknights. Packed with tender zucchini, flavorful spices, and protein-rich beans, it’s a comforting one-pot dish. Made with simple pantry staples, it’s easy to customize with your favorite toppings for a satisfying, wholesome dinner everyone will love.
Recipe Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 4 garlic cloves, roughly chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon chipotle chile powder
- Coarse salt and ground pepper
- 1 medium zucchini, cut into ½-inch dice
- ¾ 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
How To Make Vegetarian Chili?
- Cook onion and garlic: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and chopped garlic; cook, stirring frequently, until the onion becomes translucent and the garlic softens, about 4 minutes.
- Add spices: Stir in the cumin and chipotle chile powder. Season with salt and pepper, and cook for 1 minute until the spices are fragrant.
- Add zucchini and tomato paste: Add the diced zucchini and tomato paste to the pot. Stir frequently and cook until the tomato paste turns a deep brick red, about 3 minutes.
- Add beans and canned tomatoes: Mix in the black beans, pinto beans, diced tomatoes with green chiles, and plain diced tomatoes. Pour in 2 cups / 480 ml of water and stir to combine.
- Simmer: Bring the chili to a boil, then reduce to a medium simmer. Cook for about 20 minutes, or until the zucchini is tender and the liquid reduces slightly. Adjust seasoning with salt and pepper as needed.
Recipe Tips:
- Use fresh zucchini: Fresh zucchini adds the best flavor and texture. Avoid using overly soft or watery ones.
- Toast the spices: Cook the cumin and chipotle chile powder briefly to release their full aroma and enhance the chili’s flavor.
- Don’t skip tomato paste: Cooking the paste until it’s deep red adds a rich, smoky depth to the dish.
- Adjust the spice level: Add more chipotle chile powder if you like it spicier, or use mild diced tomatoes for a gentler flavor.
- Simmer for the right consistency: Let the chili simmer until the liquid reduces slightly for a thicker, more flavorful result.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chili cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the chili to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Preheat the oven to 180°C (350°F). Transfer the chili to an oven-safe dish, cover with foil, and heat for 20–25 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (about 254g)
- Calories: 230
- Total Fat: 6g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 864mg
- Potassium: Not specified
- Total Carbohydrate: 42g
- Dietary Fiber: 14g
- Sugars: Not specified
- Protein: 13g
Check out More Recipes:
- Martha Stewart Tomato Soup
- Martha Stewart Sweet Potato Casserole
- Martha Stewart Rib Roast
- Martha Stewart Cheese And Bacon Quiche
- Martha Stewart Asparagus Quiche
Martha Stewart Vegetarian Chili
Description
This delicious vegetarian chili by Martha Stewart is a quick, hearty, and nutritious meal perfect for busy weeknights. Packed with tender zucchini, flavorful spices, and protein-rich beans, it’s a comforting one-pot dish. Made with simple pantry staples, it’s easy to customize with your favorite toppings for a satisfying, wholesome dinner everyone will love.
Ingredients
Instructions
- Cook onion and garlic: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and chopped garlic; cook, stirring frequently, until the onion becomes translucent and the garlic softens, about 4 minutes.
- Add spices: Stir in the cumin and chipotle chile powder. Season with salt and pepper, and cook for 1 minute until the spices are fragrant.
- Add zucchini and tomato paste: Add the diced zucchini and tomato paste to the pot. Stir frequently and cook until the tomato paste turns a deep brick red, about 3 minutes.
- Add beans and canned tomatoes: Mix in the black beans, pinto beans, diced tomatoes with green chiles, and plain diced tomatoes. Pour in 2 cups / 480 ml of water and stir to combine.
- Simmer: Bring the chili to a boil, then reduce to a medium simmer. Cook for about 20 minutes, or until the zucchini is tender and the liquid reduces slightly. Adjust seasoning with salt and pepper as needed.
Notes
- Use fresh zucchini: Fresh zucchini adds the best flavor and texture. Avoid using overly soft or watery ones.
- Toast the spices: Cook the cumin and chipotle chile powder briefly to release their full aroma and enhance the chili’s flavor.
- Don’t skip tomato paste: Cooking the paste until it’s deep red adds a rich, smoky depth to the dish.
- Adjust the spice level: Add more chipotle chile powder if you like it spicier, or use mild diced tomatoes for a gentler flavor.
- Simmer for the right consistency: Let the chili simmer until the liquid reduces slightly for a thicker, more flavorful result.
Martha Stewart Vegetarian Chili