One-pot zucchini chili tastes incredible and because its plant-based and oil free, you can help yourself to guilt-free seconds or even thirds!
Let this one-pot zucchini chili be a reminder – chili is great any time of the year. This one is a slight variation from what you might consider traditional chili recipe to include fresh parsley and oregano along with just enough red wine to add another level of flavor. You can make it as spicy as you like and best of all, you can use seasonal vegetables.
No chilly chili reception
We are huge chili fans around here. And we like to mix it up. Now you might think that a plant-based, oil free approach is limiting. That’s far from our reality. Take chili caulicarne (I’ll have a bowl). And is there anything better than chili fries or topping any chili off with vegan sour cream? It seems I just keep expanding our repertoire. Here’s your opportunity to expand yours.
When I think of chili, I definitely think of spicy-hot. One thing I’ve learned is that you are not just limited to a more traditional or off-the-shelf chili powder or your usual ingredients. Unless you want all your chili to taste the same (and who wants the same?), then stretch those muscles of creativity.
When you one-pot zucchini chili the first time, you may be a bit skeptical. It only requires 1 can of tomatoes and tomato paste. The rest of the liquid is just a mere ½ cup of water and ¼ cup of wine. Trust me, you’ll be surprised what adding 2 diced zucchinis will do for your chili experience. After 25-30 minutes, you’ll have a thick rich chili.
It’s easy to get stuck in a preconceived notion of what something ‘is’. And while we should always hold onto what works for us, we should always be prepared to break through ‘is’ and to the something new that ‘could be’. Keep your eyes open – chance favors the prepared mind. Peace.Print
This one-pot zucchini chili tastes incredible and because its plant-based and oil free, you can help yourself to guilt-free seconds or even thirds!
- 2 medium onions, chopped (about 4 cups)
- 2-3 jalapenos, finely chopped
- 4 garlic cloves, minced
- 2 tsp. ground cumin
- 2 tsp. cayenne pepper
- ¼ tsp allspice
- 2 zucchinis, diced into small cubes (1 cm. or no more than ½ inch)
- 1 red bell pepper, deseeded, cored and diced small
- 2 tbsp. tomato paste
- 1 - 15-oz (400 gm) can cherry tomatoes (diced will also work here)
- 1 – 15 oz. (400 gm) can borlotti beans or pinto beans (you can also use black beans or whatever beans you like)
- ¼ cup (100 ml) red wine
- ½ cup flat-leaf parsley, chopped
- ½ cup fresh oregano, chopped
- ½ cup cilantro, chopped
- ½ cup water
- Sea salt and pepper to taste
- Heat a large stew pot to medium and add the onions. Sauté them for 5 minutes until they start to become translucent. Add water a tablespoon at a time if they start to stick.
- Add the diced jalapenos, minced garlic, cumin, cayenne and allspice. Mix well and sauté for another 30 seconds.
- Add the zucchini and red pepper stir well to coat.
- Add the tomato paste, tomatoes, borlotti beans, wine, parsley, oregano, cilantro and ½ cup water. Mix everything and lower the heat to simmer.
- Cover the pot and allow it to simmer for 25-30 minutes until the sauce is thick.
- Serve in bowl over rice or baked potatoes or fries or wrapped up in warm tortillas.
- Mashed avocado – 1 avocado with the juice of ½ a lemon, ¼ tsp. garlic powder and ¼ tsp. salt.
- Vegan sour cream
- Chopped cilantro or parsley (or a mix)
- finely chopped lettuce or red onions
- Turn this into a seasonal fall stew by replacing the zucchini with squash or pumpkin.
- You can use 4 medium fresh tomatoes diced in place of the canned tomatoes. Be sure to drain the juice from the cutting board into the pot as well.
- Omit the red wine if desired and if you want to add another flavor, try 1 tbsp. soy sauce or vegan Worcestershire sauce.
- Category: Soups & Stews
- Cuisine: American
Keywords: one-pot zucchini chili