Lindsey's Zucchini Squash Veggie Chili

Get ready to savor the hearty, wholesome goodness of *Lindsey's Zucchini Squash Veggie Chili*, a vibrant chili recipe that’s packed with fresh vegetables, plant-based protein, and bold, smoky spices. Featuring tender zucchini, yellow squash, colorful bell peppers, and a hearty mix of black and kidney beans, this vegetarian chili is as nutritious as it is satisfying. Simmered with diced tomatoes, aromatic garlic, chili powder, and smoked paprika, every spoonful bursts with rich, comforting flavors. Perfect for meal prep, family dinners, or cozy nights in, this one-pot dish is ready in under an hour and easily customizable with toppings like fresh cilantro, shredded cheese, or crushed tortilla chips. Whether you're vegetarian or just looking for a delicious meatless meal, this veggie chili is sure to become a household favorite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 3 cloves, minced garlic
• 2 small to medium, diced zucchini
• 2 small to medium, diced yellow squash
• 28 ounces canned diced tomatoes
• 1.5 cups cooked black beans
• 1.5 cups cooked kidney beans
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh cilantro

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced zucchini and yellow squash to the pot. Cook for 5 minutes, stirring occasionally, to let the vegetables begin to soften.

Step 5

Pour in the canned diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth. Stir until well combined.

Step 6

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix thoroughly to incorporate the spices evenly.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken.

Step 8

Taste and adjust the seasoning as needed, adding more salt or spices if desired.

Step 9

Serve the chili hot, garnished with chopped fresh cilantro if using. Enjoy with optional toppings like shredded cheese, sour cream, or crushed tortilla chips!

Nutrition Facts

Serving size	(2986.1g)

Amount per serving	% Daily Value*
Calories	1900.7

Total Fat 63.3g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 11.6g
Cholesterol 15.9mg	0%
Sodium 8115.6mg	0%
Total Carbohydrate 268.3g	0%
Dietary Fiber 83.5g	0%
Total Sugars 79.5g
Protein 76.7g	0%

Vitamin D 0IU	0%
Calcium 729.7mg	0%
Iron 31.8mg	0%
Potassium 6986.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 15.7%

Carbs: 55.0%