Veggie Chili
📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Soups A hearty and flavorful vegetarian chili packed with black beans, corn, zucchini, and melted cheddar. Ready in just a few simple steps for a comforting weeknight meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 8 servings |
🔪 Key Equipment
- Large pot
- Serving bowls
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 28 oz. | Tomatoes | Undrained |
| 16 oz. | Salsa | Standard |
| 15 oz. | Black Beans | Rinsed and drained |
| 10 oz. | Frozen Corn | Frozen |
| 1 c. | Zucchini | Sliced into halves |
| 1 t. | Chili Powder | Standard |
| 8 oz. | Cheddar Cheese | Shredded |
Instructions
Cooking
- Bring 28 oz. tomatoes, 16 oz. salsa, 15 oz. black beans, 10 oz. frozen corn, 1 c. sliced zucchini, and 1 t. chili powder to boil; reduce heat and simmer for 10 minutes until vegetables are tender and flavors meld.
Assembly
- Sprinkle 2 T. cheddar cheese at the bottom of each serving bowl.
- Top with hot chili and an additional 2 T. cheddar cheese.
- Garnish with hot red pepper slices, if desired.
💡 Make-Ahead & Storage: Store the chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving with fresh cheese.
Original Recipe Scan
