Vegetable Chili

This recipe is really easy, and prep is quick.  Even better than that: It’s a one pot recipe! Which means easssssy clean up.  It’s a rich and hearty recipe, great for cold days.  It’s powerful in flavor, tastes like it shouldn’t be as good for you as it is!

The inspiration recipe came from Martha Stewart’s recipe here. Not that martha’s recipe wouldn’t have been good…. but I think I made a few improvements 🙂


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • ground salt and pepper
  • 1 large zucchini, halved lengthwise and thinly sliced crosswise
  • 2 carrots, thinly sliced
  • 1 – 2ish tablespoons chili powder (to taste – I used about 2, I didn’t measure but rather just seasoned until everything had a nice coat of spice)
  • 1 teaspoon ground cumin
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1 large can (24 ounces) crushed tomatoes
  • 1 small can (12 ounces) diced tomatoes
  • Jalapeño, seeded and chopped
  • 1 cup veggie broth (can be water if unavailable)


  • Sun Dried Tomatoes in Oil – I threw a bit of the oil plus sundried tomatoes in, just because I’ve had them lying around a while, but I don’t really think they matter.  Feel free to throw in anything you like, and happen to be throwing around, this is a good recipe to use up veggies before they spoil.


  1. Heat oil in large pot over medium heat
  2. Sauté Onion and Garlic until fragrant and translucent – stirring occasionally (about 4 mins)
  3. Add Zucchini, Carrot, Jalapeño, (and Sundried tomatoes or other veggies if you’re using them) Cumin, Chili, Salt and Pepper.  Stirring occasionally, cook until veggies are tender (about 5 to 10 mins)
  4. Add crushed tomatoes, diced tomatoes, beans, and veggie broth. Cover and simmer for at least 10 minutes.

I was impatient and started eating a portion immediately after the simmer, but if you have the time, let it simmer, the flavors just get better and better!