Best Damn Vegan Chili

Vegetarian Chili

By Sarah Miriam Rubin and Reynolds
Dec 30, 2011
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Prep Time: 0 hours 20
Total Time:
3 tbsp. olive oil
diced onion
2 tbsp. minced garlic
medium red bell pepper
medium green bell pepper
thinly sliced carrots
1/4 c. chili powder
1 tbsp. ground cumin
1 tsp.
ground red pepper (cayenne)
fresh tomatillos
medium zucchini
can black beans
can tomatoes in purée, tomatoes coarsely chopped (see Note)
1/2 c. chicken or vegetable broth
  1. Heat oil in a 3 1/2- to 4-quart Dutch oven over medium heat. Add onion and garlic and cook 2 to 3 minutes, stirring often, until onion starts to soften. Add red and green bell peppers and carrots and cook 5 to 6 minutes, stirring often, until carrots
  2. Add chili powder, ground cumin, salt and ground red pepper and cook and stir 1 minute.
  3. Add tomatillos and zucchini and cook 8 to 10 minutes, stirring often, until tomatillos start to soften.
  4. Stir in remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
  5. Uncover and simmer 10 minutes longer, stirring occasionally, or until sauce has thickened and vegetables are tender.

Video: How to Make Veggie Chilli with Jamie Oliver

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