Newsletter Signup

Sign up for our newsletter and get the lastest news.

Join our mailing list!

Home > RECIPES > Lunch/Brunch/Dinner > Vegetable Chili
Vegetable Chili

Even if you are not a vegetarian, you'll love this chili.…. For this recipe you will need:

  • 1/2 cup Maine-ly Drizzle's Arbequina Extra Virgin Olive Oil or any of Maine-ly Drizzle's EVOO such as Cerasuola.
  • 2 zucchini, cut into 1/2 inch dice
  • 2 onions, 1/2 inch dice
  • 6 cloves garlic, chopped fine
  • 1 green and 1 red bell pepper, cut into 1/4 inch dice
  • 1 large can (28 oz) plum tomatoes, not drained
  • 1 1/2 lb. plum tomatoes, 1 inch dice
  • 1/4 cup Texas Red Seasoning (add more for heat lovers)
  • 1 tsp. salt
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1 small can red kidney beans, drained
  • 1 small can chick peas, drained
  • 3 Tbsp. fresh lemon juice
  • Chili Toppers: sour cream, grated cheddar cheese, chopped red onions etc.

Heat 1/4 cup of the olive oil in a large skillet to hot, but not smoking. Sauté the zucchini until tender (5 minutes). Transfer the zucchini to a large dutch oven or stock pot. Heat the other 1/4 cup of olive oil in the skillet. Sauté the onions, garlic and bell peppers for 10 minutes. Add them to the stock pot. Heat the pot over low to medium heat and add the canned and fresh tomatoes, parsley, seasoning, and salt. Simmer uncovered for 30 minutes. Add the kidney beans, chick-peas, lemon juice and fresh dill. Simmer for another 20 minutes. Serve in bowls garnished with toppings such as sour cream, scallions, red onion, avocado, cheddar cheese etc. Dip into the chili with a slice of fresh crusty bread.