Chili Non Carne
A hearty meatless chili loaded with zucchini, carrot, tomatoes, and two kinds of kidney beans in a warmly spiced sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a large pot, heat the olive oil over medium heat and saute the chopped onion and garlic, adding a splash of water, until soft and fragrant, about 5 minutes.
- 2
Stir in the chili powder, basil, oregano, and cumin and cook for 1 minute to bloom the spices.
- 3
Add the zucchini and carrot and stir until well coated, cooking for another minute over low heat.
- 4
Stir in the tomatoes, the undrained kidney beans, and the drained kidney beans, then bring to a boil.
- 5
Reduce the heat and simmer, stirring occasionally, for 30 to 45 minutes, until the vegetables are tender and the chili has thickened.
- 6
Ladle into bowls and top with chopped onion, diced tomato, and green pepper to taste.
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