spicy 20 minute vegetarian chili


The original back of the can base recipe was all frozen or canned ingredients. I added in some quick chopping and dicing for a more interesting flavor and diverse vitamin content, but you can still go from nothing to something in short order. I have a 12 inch diameter by 3 inch deep Calphalon nonstick covered pan that I am able to do everything for this two part recipe in.

Saute Ingredients

Boiling Ingredients


  1. Throw all the saute ingredients together in the pan, cover, and saute in the olive oil on high. I typically lay a bed of zucchini, followed by the onion(s) and diced jalapeno.
  2. Flip the stack occasionally and cook until around 50% of the zucchini mass is browned, and the white onions are browned.
  3. Dump the beans, tomatoes, and can rinse water in. Leave the pan uncovered for the remainder of the cooking process.
  4. Turn down the heat to medium-high, and stir it all up.
  5. Dump everything else in once the mixture has come to a full boil again.
  6. Stirring occasionally, leave on full boil for 5 minutes, or until consistency has thickened to your liking, and then turn off heat.
  7. Let sit on heat for another 5 minutes or so.
  8. Serve with sour cream, cheese, and maybe some corn chips or corn bread.

447 words. Post tags: spicy, vegetarian, chili, and eats.

Post content is written by Jason Zerbe and licensed CC BY-NC 3.0.