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Sunday Supper & More

Vegetarian chili

(Sally Pasley Vargas for The Boston Globe)
By Sally Pasley Vargas
October 19, 2011

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Serves 4 with leftovers

2  tablespoons olive oil 

2  medium onions, finely chopped 

4  cloves garlic, chopped 

4  teaspoons ancho chili powder  

1  tablespoon ground cumin 

2  teaspoons dried oregano 

1  teaspoon salt 

1  can (28 ounces) whole peeled tomatoes 

2  zucchini, cut in 1/2-inch dice 

1  red bell pepper, cut in 1/2-inch dice 

2  cups (10 ounces) frozen corn kernels  

3  cans (15 ounces each) kidney beans, drained 

1  cup water 

1/2  cup sour cream (for garnish) 

4  scallions, sliced (for garnish) 

 Handful fresh cilantro sprigs (for sprinkling) 

1. In a soup pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring often, for 8 minutes. Add the ancho chili powder, cumin, oregano, and salt. Cook 1 minute more.

2. Add the tomatoes to the pot, and break them up with the back of a spoon. Add the zucchini, bell pepper, corn, beans, and water. Bring to a boil. Lower the heat and simmer, stirring occasionally, for 35 minutes. Add more water if the pan seems dry.

3. Taste for seasoning and add more salt or chili powder, if you like. Set aside 3 cups of chili for the chili mac and cheese.

4. Ladle the chili into 4 shallow bowls and top each with a spoonful of sour cream, scallions, and a few sprigs of cilantro.