Happy, Healthy Kitchen – Vegetable Chili

Who doesnt love a quick, easy to make and hearty dinner? Chili is one of my favorite go to comfort foods. I created this vegetable chili because I was trying to cram in as many veggies as I could into my meal plan. They are not only filling but good for you. I hope you enjoy this yummy veggie packed chili as much as my family did. Oh, and feel free to add some ground beef or turkey too. For more amazing inspiration please check the website cookingclassy.com for a yummy slow cooker chili recipe. Jaclyn is quite the food blogger.

Vegetable Chili

1 T. Olive Oil
1 Large Onion, diced
2 Shallots, finely diced
6 – 8 Cloves of Garlic, minced (depending on your love of garlic)
3 Carrots, chopped small
1 Large Zucchini. chopped small
2 Bell Peppers (any color) chopped small
1 container Crimini Mushrooms, chopped small
1 Can Fire Roasted Tomatoes
1 Can of each, Black Bean,Pinto Bean, and Kidney Bean (add juice from ea can)
1 Small can green chili’s
1 T. Onion Powder
1 T. Garlic Powder
1 1/2 t. cumin
2 T. chili powder
1 T. chili lime seasoning
1/2 t. apple cider vinegar

Directions: Saute onion, shallots and garlic in olive oil. Add all chopped vegetables and saute till softened. Add in tomatoes, beans, green chilis and spices. Cook in Instant Pot 12 min. or on the stovetop for an hour or until all veggies are soft. Stir in apple cider vinegar at the end. Serve hot with sour cream, chopped green onions or tortilla chips. Enjoy!

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