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overhead shot of black bowl of zucchini chili with mashed avocado and chopped cilantro.

one-pot zucchini chili (plant-based)


  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 big bowls 1x

Description

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!


Scale

Ingredients

  • 2 medium onions, chopped (about 4 cups)
  • 23 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
  • 115-oz (400 gm) can cherry tomatoes (diced will also work here)
  • 115 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

Instructions

  1. 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.
  2. Add the diced jalapenos, minced garlic, cumin, cayenne and allspice. Mix well and sauté for another 30 seconds.
  3. Add the zucchini and red pepper stir well to coat.
  4. Add the tomato paste, tomatoes, borlotti beans, wine, parsley, oregano, cilantro and ½ cup water. Mix everything and lower the heat to simmer.
  5. Cover the pot and allow it to simmer for 25-30 minutes until the sauce is thick.

Serving ideas:

  • 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

Notes

  • 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