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3 Bean Vegetarian Chili in a White Bowl

3-Bean Vegetarian Chili

A hearty, healthy meatless chili with great northern, chili and kidney beans, zucchini, fresh tomato and homemade chili seasoning. Simmer on the stove in 30 minutes or let it meld in the slow cooker.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chili
  • 1 Tbsp olive oil
  • 1 medium yellow onion diced
  • 1 large zucchini bite-size pieces
  • 1 extra-large tomato or 2 smaller, chopped
  • 15 oz great northern beans 1 can, undrained
  • 15 oz chili beans 1 can, undrained
  • 15 oz dark red kidney beans 1 can, undrained
Chili seasoning (or 1 packet)
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Method
 

  1. Heat the olive oil in a stockpot over medium-high. Saute the onion and zucchini about 5 minutes until softened.
  2. Add the tomato and all three cans of beans with their liquid.
  3. Stir in the chili seasoning (homemade blend or a packet such as Lawry's).
  4. Bring to a boil, then reduce to low and simmer about 20 minutes, stirring occasionally so it does not stick.
  5. Serve topped with parsley, shredded cheese or sour cream.

Notes

Slow cooker: skip the boil, transfer everything to the Crockpot after sauteing and cook on LOW 3-4 hours.