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–+ servings
Garden Vegetable Chili

Garden Vegetable Chili

A hearty and wholesome Garden Vegetable Chili filled with beans, vegetables, and spices for a comforting meal.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 6 bowls
Calories 250 kcal

Equipment

  • Slow Cooker
  • soup pot
  • Dutch oven

Ingredients
  

For the beans

  • 1 lb. dry red kidney beans
  • 1 onion cut into quarters
  • 3-4 cloves garlic
  • 2 bay leaves
  • 1 medium onion chopped

For the chili

  • 1-2 Tbsp. canola oil
  • 1 red pepper diced
  • 1 green pepper diced
  • 4-5 cloves garlic minced
  • 4 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 large can 28 oz. tomatoes
  • 1.5 cups corn kernels or more
  • 1 medium zucchini
  • a little water
  • 1-2 tsp. salt taste after adding the 1st tsp.
  • hot sauce to taste

Optional garnishes

  • cilantro
  • sliced green onions
  • sour cream
  • shredded cheese

Instructions
 

To prepare the beans

  • Sort and rinse kidney beans.
  • Add the beans, quartered onion, garlic cloves, and bay leaves to a large slow-cooker, at least 4-6 quarts.
  • Cover the beans by about 3" water, depending on the size and depth of your slow-cooker.
  • Cook on low heat for about 8-10 hours, or high for about 5 hours.
  • Season well with salt to taste and set aside, refrigerate, or freeze until ready to use.

To prepare the chili

  • Drizzle a few tablespoons of canola oil in the bottom of a soup pot or Dutch oven and heat over medium-high heat.
  • Add the onion, red and green peppers, and garlic to the pot.
  • Cook, stirring occasionally, until the vegetables soften, 5-10 minutes. Add the chili powder and cumin. Cook until fragrant, stirring constantly to prevent the spices from burning.
  • Add the tomatoes and corn.
  • Bring to a simmer. Add a little water if needed, to thin. Stir in the cooked kidney beans. Stir occasionally and adjust temperature so chili doesn't burn on the bottom of the pan.
  • Simmer for 20-30 minutes to allow flavors to blend. Add the diced zucchini and continue simmering until zucchini has softened, but is not mushy.
  • Taste and adjust any seasonings. Ladle into bowls and garnish with desired toppings.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 600IUVitamin C: 80mgCalcium: 80mgIron: 3mg
Keyword Chili, Comfort Food, garden, Healthy, spicy, vegetable
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