Description
This creamy Zucchini Corn and White Bean Chili is packed with protein and flavor! It’s a great budget friendly vegetarian dinner recipe that is perfect for these cooler fall evenings. Enjoy this hearty, meatless, chili with crackers and all your other favorite chili toppings.
Ingredients
Scale
- 2 teaspoons olive oil
- 1/2 diced yellow onion
- 1 medium sized green bell pepper, diced
- 3 cups small diced zucchini
- 2–3 cloves garlic, minced
- 1 (4 oz) can chopped green chili
- 1 cup corn kernels
- 3 (15 oz) cans white beans, such as great northern beans or cannellini beans
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
Instructions
- Heat a large pot over medium heat and add in a couple teaspoons of olive oil. Add in the onion, zucchini and green pepper, with a pinch of salt. Stir veggies together and cook until softened, about 5 minutes. Add in the garlic and cook for another minute or two, until garlic is fragrant.
- Next, add in the white beans, corn, green chili and all the spices. Mix everything together well and let cook for 2-3 minutes, to allow the flavors in the spices to develop.
- Pour in the veggie broth, give the chili a good mix and let chili simmer for about 5 minutes. Turn the heat off and carefully add a couple of ladles of the chili to a blender and blend until smooth. Pour blended chili back into the pot and mix everything together. Turn the heat back on and let cook for a few minutes, if desired. Give it a taste and add any extra salt, or seasonings, needed. Enjoy with your favorite chili toppings!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Vegan, Dinner
- Method: Stovetop
- Cuisine: American
