Vegetable Chili
Submitted by aaaaa
Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minWho says chili needs to simmer all day?
This microwave version gets a steaming bowl of chunky, spice-loaded vegetable chili on the table in under 45 minutes.
Kidney beans, zucchini, carrots, celery, and bell peppers cook down in a garlicky tomato base spiked with chili powder, cumin, oregano, and fresh jalapeños for real heat.
A pinch of sugar balances the acidity of the tomatoes, and a generous handful of shredded cheddar or mozzarella melts right into the top.
Pro Tips
- Add the jalapeño seeds for extra fire, or remove them for a milder bowl
- Let the chili stand covered for a full 5 minutes after cooking; the flavors deepen as it rests
- Serve with warm cornbread, sour cream, or a squeeze of fresh lime
Variations
- Swap kidney beans for black beans or pinto beans
- Stir in a handful of corn kernels during the last few minutes of cooking
- Add a tablespoon of cocoa powder for a rich, smoky depth
Ingredients
Directions
In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
Let stand, covered for 5 minutes.
Season to taste with salt, pepper and pinch of sugar.
Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
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