A Southern Grace: chili out!

December 15, 2015

chili out!


I love soup.

It's comforting, usually reheats well even if you make a mega batch, can be very nutritious, and can take care of any number of items you might have lingering in your produce drawer. This chili checks each and every one of those boxes and has the added perk of being extremely photogenic.

If you'd rather use winter squash instead of zucchini, that's fine and appropriate, you just might have to cook it some first or simmer the whole pot a little bit longer. Feel free to add some extra heat to your batch too, whether in the form of more chile powder, chipotle peppers, hot sauce, or all three!

And hey--don't be afraid to enter my giveaway for a $50 gift code to NOVICA. It's a great site!

Vegetable Chili for the Masses
Makes 8-10 servings
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 large or 2 medium carrots, cut in small dice
  • 1 bell pepper, diced
  • 2 medium zucchinis, chopped
  • 2 large garlic cloves, minced
  • 2-3 tablespoons chile powder
  • 1 teaspoon ground cumin
  • 1 28-ounce can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • Salt, black pepper, and granulated sugar, to taste
  • 1/2 cup chopped cilantro
  • Grated cheddar or pepper jack cheese, for garnish (optional)
Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot, pepper, and zucchini. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes.
Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin.
Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan.
Add the tomatoes and oregano, and salt to taste.
Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato sauce and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
Add the beans and corn and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes.
Taste and adjust salt, pepper, and sugar.
Shortly before serving, stir in the cilantro and simmer for 5 minutes.
Top each portion with sour cream and/or sliced scallions, if desired.

Not in the mood for chili? My fellow contributors to The Casual Veggie (available now!) have you covered:

The Delicious Balance: Butternut Squash Soup
Pumpkin and Peanutbutter: Cauliflower Leek Soup with Crispy Brussels Sprouts
Where is My Spoon?: Sunchoke Soup with Bacon
Craving Something Healthy: Polish Mushroom Soup with Barley
Family For Health: Lime Coconut Fish Soup with Acorn Squash
​Key Ingredients: Slow Cooker Bund Lentil Soup
Jeanie and Lulu’s Kitchen: Root Vegetable Stew


Pam said...

Hearty, filling, and healthy. YUM! It looks super tasty, Grace.

Anne|Craving Something Healthy said...

I love to keep a big pot of chili on hand when my kids visit for Christmas! This one looks delicious :)

Inger @ Art of Natural Living said...

You chili looks wonderful (especially with that big dollop of sour cream on top ;-) )! Congrats on the cookbook!

Marjie said...

Soup is the best for cold weather! And you can freeze individual portions of chili for later lunches; it's a great meal. Yours is indeed very photogenic, with a great ingredient list.

Leigh Suznovich said...

This looks so wonderful! I can't wait to try it!

Liz said...

Yesss! Give me a veggie chili and I'm a happy girl :) Can't wait to try your version!

Cheri Savory Spoon said...

Hi Velva, love chili and this looks like a delicious one. Happy Holidays to you!

Big Rigs 'n Lil' Cookies said...

Chili is one of my favorite go to meals. I like your twist of adding zucchini, I'd never thought of adding that to the pot!

Kate @ Framed Cooks said...

I am all about sneaking veggies into things, and this chili is perfect for that! And also for the holiday crowd that is about to descend on me!

lisa is cooking said...

I love all the vegetables and beans in this! And, those garnishes are so good on a bowl of chili.

Adina said...

I'd love this right now to warm me up, I have such cold hands and feet. :)

Angie Schneider said...

Warming and very delicious...exactly what I would love for the dinner.

Sue/the view from great island said...

I could definitely chill out with this chili --- it's beautiful! Merry Christmas Grace <3

Lorraine @ Not Quite Nigella said...

I especially love recipes where you can use up all the bits and pieces that you have in the fridge. I'm currently looking at those sorts of recipes to make room for Christmas food!

Barbara said...

Wow! That soup looks fabulous, Grace. What a great photo!
I love soup too, wish I made it more often. My sister is the great soup-maker in our family.

Food Gal said...

It's been so chilly lately that this would definitely hit the spot. Nothing like being a couch potato with a big, comforting bowl of chili. Winter was made for nights like that. ;)

Rajat Mishra said...

This is amazing!!
Check mine at Banjara