← All recipes
American · Main
Vegetarian Chili
A chunky vegetable chili with peppers, squash, portobello mushrooms, corn and beans. The cooking liquid is reduced separately to concentrate the flavor before the vegetables go back in.
- YieldServes 4
- Hands-on35 min
- Total45 min
- Difficulty
Ingredients
- 1 tbspcanola oil
- 340 gonion, 2 medium, chopped
- 2 clovesgarlic, minced
- 225 ggreen bell pepper, 1 large, diced
- 225 gred bell pepper, 1 large, diced
- 225 gzucchini, 1 large, diced
- 225 gyellow squash, 1 large, diced
- 200 gportobello mushrooms, 2 large, diced
- 1 candiced tomatoes, one 425 g (15 oz) can
- 360 mlvegetable stock, gluten-free, low-sodium
- 2 tbspchili powder
- 2 tspground cumin
- ¼ tspcayenne pepper
- 1 tspdried thyme
- 1 tspdried oregano
- to tastesalt
- 1 tbspcornstarch, mixed with a little cold water, only if the sauce needs thickeningoptional
- 340 gcorn kernels, gluten-free canned, or cut from fresh ears
- 500 gkidney beans, 3 cups cooked; gluten-free canned or home-cooked, drained
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.