Vegetarian Chili

This chili is a tasty, healthy and affordable option when you’re hosting a crowd. Serve with simple rice or quinoa or a great big salad. It freezes well so consider making a double or triple batch!

Sauté for a few minutes in a large pot/dutch oven:

1/4 c olive oil

2 zucchinis, diced

2 onions, diced

4 garlic cloves

2 large red peppers

Add and cook for 30 minutes uncovered:

1 can (35 oz) plum tomatoes

1 1/2 Ibs fresh plum tomatoes

2 tbsp chili powder

1 tbsp cumin

1 tbsp basil

1 tbsp oregano

2 tsp pepper

1 tsp sea salt

1 tsp fennel seeds

1/2 c fresh parsley, chopped

Stir in and cook another 15 minutes:

1 can red kidney beans, drained and rinsed OR 1/2 c dried beans, soaked and cooked

1 can garbanzo, drained and rinsed OR 1/2 c dried beans, soaked and cooked

1/2 c fresh dill, chopped

2 tbsp lemon juice


Kate McMurray Certified Holistic Nutritionist

www.katemcmurraynutrition.com