Vegetarian Chili with Zucchini and Abodo Sauce

Vegetarian Chili with Zucchini

We have been eating more vegetarian food lately, partly because it can be healthier, and partly because my 18 year old is a vegetarian and she is still home on college break.  I made this recipe for Vegetarian Chili earlier in the week, and it came out very tasty.  I added in a little sauce from a can of chipotle chile in adobo sauce, and it made a huge difference in the taste.  I didn’t add any of the chilies from the can, but just poured in about a teaspoon of the sauce.  It added a rich smoky flavor to the dish.  It is amazing what a big difference a small addition can make.

Vegetarian Chili with Zucchini and Abodo Sauce
  • 1 T. olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 1 T chili powder
  • 1 t. ground cumin
  • 1 t salt
  • ½ t pepper
  • 1 14 oz can diced tomatoes
  • 1 t. abode sauce (from a can of chiles in abodo sauce)
  • 1 16 oz can pinto beans, drained and rinsed
  1. Heat olive oil in sauce pan. Add onion and sauté for 3 minutes. Add garlic and red peppers and sauté for 3 more minutes.
  2. Add all the rest of the ingredients except the pinto beans and simmer for 15 minutes.
  3. Finally stir in the pinto beans and heat for another 10 minutes. Serve with cheese.



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