I like to cook meatless Monday dinners to reduce our meat consumption and find creative ways to get the kids to eat more veggies. This easy vegan chili with zucchini is one of my go to meatless recipes. It’s a whole food plant based chili recipe that isn’t at all like rabbit food.
Whether you make the stovetop method, or the Instant Pot vegan chili recipe, it is so chunky, flavorful, and hearty, you don’t even miss the meat! You may have to see it to believe it, but zucchini vegan chili really is a healthy comfort food that even kids love to eat.
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0:00 – Intro
0:25 – Why vegan chili with zucchini is so great!
0:55 – Ingredient Prep
3:20 – Cooking the vegan chili recipe
5:02 – Vegan chili Instant Pot instructions
5:30 – Family dinner time
5:45 – Outro
6:16 – Bloopers
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VEGAN CHILI RECIPE
🥒 INGREDIENTS 🥒
3 tablespoons olive oil
2 medium zucchini, chopped
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
2 (28 ounce) cans Italian stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, drained
1⁄4 cup fresh cilantro, minced
1⁄4 cup fresh parsley, minced
3 teaspoons – 3 tablespoons chili powder (3 teaspoons for kids!)
1 tablespoon maple syrup
1 teaspoon salt
1 teaspoon cumin
🍴 STOVETOP INSTRUCTIONS 🍴
1️⃣ Heat oil on medium high in a large heavy bottomed pot like a Dutch oven.
2️⃣ Add chopped zucchini, onion, green pepper, red pepper, and jalapeno. Saute 5-10 minutes, stirring occasionally, until tender. Add minced garlic and stir another minute.
3️⃣ Add in stewed tomatoes, then break them up with a wooden spoon to more bite sized pieces.
4️⃣ Add tomato sauce, and drained pinto beans and black beans. Then add cilantro, parsley, chili powder (3 teaspoons for little to no heat, 3 tablespoons for lots of heat), maple syrup, salt, and cumin. Stir well.
5️⃣ Bring to a gentle bubbling simmer, then cover and cook on low heat for 30 minutes, stirring occasionally so the bottom doesn’t burn.
6️⃣ Serve with additional parsley or cilantro for garnish.
🍴 INSTANT POT INSTRUCTIONS 🍴
1️⃣ Heat oil on saute setting in Instant Pot.
2️⃣ Add chopped zucchini, onion, green pepper, red pepper, and jalapeno. Saute 5-10 minutes, stirring occasionally, until tender. Add minced garlic and stir another minute.
3️⃣ Add in stewed tomatoes, then break them up with a wooden spoon to more bite sized pieces.
4️⃣ Add tomato sauce, and drained pinto beans and black beans. Then add cilantro, parsley, chili powder (3 teaspoons for little to no heat, 3 tablespoons for lots of heat), maple syrup, salt, and cumin. Stir well.
5️⃣ Press cancel, then place lid on with vent to sealing. Cook on manual pressure for 8 minutes then natural release.
6️⃣ Serve with additional parsley or cilantro for garnish.
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