Zucchini Vegetarian Chili Servings: 6 (about 10oz each) Prep Time: 20 minutes Total Time: 35 minutes

  • Gluten Free Vegetarian
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1 tablespoon vegetable oil
1 cup diced carrots
1 large bell pepper, diced
1/2 medium onion, diced
1 medium zucchini, cubed
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon brown sugar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15oz) can Luck’s® Chili Beans (do not drain)
1 (15oz) can whole kernel corn, drained
1 (14.5oz) can petite diced tomatoes (do not drain)
1 (8oz) can tomato sauce
6 oz. Cotija cheese, crumbled
3 tablespoons chopped fresh cilantro
6 lime wedges


In nonstick Dutch oven or large saucepan, heat oil over medium-high heat. Stir in carrots, bell pepper and onion. Cook 5 minutes or until starting to soften, stirring occasionally. Stir in zucchini, garlic, oregano, brown sugar, chili powder, cumin, salt and pepper. Cook 5 to 10 minutes or until vegetables are soft, stirring occasionally. Stir in beans, corn, tomatoes and tomato sauce. Bring to a boil. Reduce heat and simmer 15 minutes, stirring once or twice. Serve individual bowls of chili with crumbled cheese, cilantro and lime.

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