Vegetarian Chili

I have to admit that we didn’t eat a lot of soup before the boys had alpha-gal. Now come fall and winter, soup is definitely on the menu almost every week. I love that you can make it early in the day and let it sit until you come home from the day’s activities. This particular recipe is so easy and quick to put together that it hardly feels like you are cooking! And since it uses mostly canned ingredients, I try to keep most everything on hand this time of year so I can put it together in a pinch if needed. Serve with your favorite chili toppings and cornbread and I bet you won’t even miss the meat! 

Vegetarian Chili


2  tablespoons olive oil

1  medium yellow onion, diced the way you like it

4  cloves garlic, chopped (or use minced)

1  1/2 teaspoons ground cumin

1  teaspoon chile powder

1  medium zucchini, sliced and then quartered

6-ounce can 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

Shredded cheddar cheese, if desired


In a large pot, heat olive oil over medium-high heat. Add onion and garlic and cook until onion is translucent and soft, about 4 minutes. Add cumin and chile powder and salt and pepper to taste. Cook until spices are fragrant, about 1 minute. Add zucchini and tomato paste and cook stirring often for about 3 minutes. Add beans, both cans of tomatoes, 2 cups of water and bring mixture to a boil. Reduce heat and simmer on low for about 20 minutes or until zucchini is tender. Top with shredded cheddar cheese, if desired. Serves 6.


Adapted from Everyday Food, May 2010 and


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