FoodLink - Purdue Extension
Vegetable Chili

Vegetable Chili

Chunks of zucchini, sweet potatoes, and sweet corn add a creative twist to this chili dish. Combined with canned beans and diced tomatoes this tasty one-pot meal will hit the spot. 

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.


Prep
20 min		 Cook
55 min		 Total Time
1 hr 15 min
Servings: 5

Ingredients

2 tablespoons vegetable oil
2 onions (peeled and coarsely chopped)
2 zucchini (summer squash) (cubed)
2 sweet potatoes (peeled and cubed)
3 cloves garlic (peeled and minced)
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
3 16-ounce cans low-sodium dark red kidney beans (drained and rinsed)
2 14.5-ounce cans low-sodium diced tomatoes
2 cups sweet corn (removed from cob)

Directions

  1. Heat a large pot over medium heat. When it is hot, add the oil.
  2. Add the onions, summer squash, sweet potatoes, garlic, and spices and cook, stirring occasionally, for 20 minutes.
  3. Add the kidney beans and tomatoes. Stir and cover. Cook until the squash is tender (about 30 minutes).
  4. Add the corn and cook until warmed throughout.
  5. Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.