Get the Recipe: Vegetable and Bean Chili

Servings: 12
Prep Time: 10 mins
Cook Time: 40 mins
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Ingredients

  • 2 yellow onions, chopped
  • 1 red pepper, chopped
  • ¼ cup olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon oregano
  • 4 zucchinis, chopped
  • 2 28 oz cans Italian stewed tomatoes
  • 2 cups vegetable stock
  • 15 ounces kidney beans , rinsed and drained
  • 15 ounces black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and chopped
  • ½ cup Cabot Sharp Cheddar Cheese, grated

Toppings

  • 1 cup Cabot Sharp Cheddar Cheese, grated
  • ½ cup fresh cilantro, chopped
  • 3 limes, cut into wedges

Instructions 

  • In a Dutch oven, cook onions and peppers in oil until golden, about 8 minutes.
  • Add garlic, chili powder, cumin and oregano; cook for 2 minutes. Stir in zucchini, tomatoes, stock, beans, and jalapeño.
  • Bring to a boil over medium heat, and then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
  • Add grated cheese and season with salt and pepper.
  • Ladle into bowls and top with cheese and cilantro. Squeeze lime juice over the chili for brightness.
Author: Jon Ashton
Course: Soup
Cuisine: American