Chili with Zucchini and Bell Peppers

Looking for a nourishing spin on classic chili that’s still cozy and satisfying? Meet Chili with Zucchini and Bell Peppers—your new favorite one‑pot dinner that balances comfort with freshness.

This recipe wraps up hearty beans and spices in a rich tomato base, then elevates it with bright zucchini and bell peppers for taste, texture, and a healthy color pop. Ideal for weeknights, meal prep, or anyone seeking a vegetable-forward meal that doesn’t skim on flavor.

Veggie boosters, vibrant nutrition, simple steps, and big taste—let’s explore how this chili hits all the right notes.

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Why It Works

• Veg-Rich Boost: Zucchini and bell peppers deliver fiber, vitamins, and eye-catching color.

• One‑Pot Simplicity: Minimal cookware, easy clean-up—perfect for busy schedules.

• Balanced Flavor: Hearty beans and tomatoes with a gentle mix of warm spices.

• Flexible & Inclusive: Easily vegetarian, gluten-free, and adaptable with optional protein.

• Meal-Prep Friendly: Keeps well and tastes even better the next day.

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Ingredients

Base Ingredients

• 1–2 tablespoons olive oil (or use vegetable broth for oil‑free)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 medium zucchinis, diced (about 2 cups)

• 2 tablespoons tomato paste

Beans & Tomatoes

• 2 (15 oz) cans beans (such as black beans, kidney beans, or a mix), drained and rinsed

• 1 (15 oz) can diced tomatoes (with juices)

• 1 (8 oz) can tomato sauce or crushed tomatoes

Liquids & Spices

• 1½ – 2 cups vegetable or chicken broth (depending on your preference)

• 1 tablespoon chili powder (mild or medium)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika (optional)

• ½ teaspoon dried oregano

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne (optional, for mild heat)

Garnish Suggestions

• Fresh cilantro, chopped

• Lime wedges

• Sliced avocado

• Crumbled tortilla chips or tortilla strips

• Sour cream or Greek yogurt (regular or dairy‑free)

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Instructions

Preparation

1. Wash and dice the onion, bell peppers, and zucchini.

2. Mince the garlic.

3. Rinse and drain your canned beans.

Sauté Aromatics

4. In a large pot or Dutch oven, heat oil (or broth) over medium heat.

5. Add the onion and sauté until translucent, about 4–5 minutes.

6. Stir in garlic and cook for another 30 seconds until fragrant.

Build the Flavor

7. Add bell peppers and zucchini. Sauté until they begin to soften, about 5 minutes.

8. Stir in tomato paste and spices (chili powder, cumin, paprika, oregano, salt, pepper, cayenne if using). Cook for 1 minute to bloom the spices.

Add Beans & Liquids

9. Pour in beans, diced tomatoes, tomato sauce, and broth. Stir to combine thoroughly.

10. Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15–20 minutes, until veggies are tender and flavors meld.

Final Touches

11. Taste and adjust seasoning—add more salt, spices, or broth if needed.

12. Turn off the heat and let chili rest for a few minutes to deepen the flavors.

Serve & Garnish

13. Scoop chili into bowls and garnish with cilantro, avocado, lime wedges, or tortilla strips. Dig in warm!

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Tips & Customizations

• Bulk it up: Add cooked quinoa, barley, or brown rice at serving time.

• Add protein: Stir in cooked ground turkey or shredded chicken if desired (not vegetarian).

• Greens boost: Toss in spinach or kale during the last 5 minutes of simmering.

• Heat level: Increase cayenne or top with hot sauce for spice lovers.

• Texture play: For chunkier chili, mash some beans with the back of a spoon.

• Puree half: For a creamier base, blend half the cooked chili then mix back in.

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Meal Prep & Storage

• Refrigerator: Store in an airtight container for 4–5 days.

• Freezer: Portion into freezer bags or containers—store up to 3 months. Thaw overnight before reheating.

• Reheat: Use shallow pan on stovetop or microwave—add broth if needed to loosen consistency.

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Nutritional Highlights (Per Serving Estimate)

• Calories: ~280

• Protein: ~12g (from beans and veggies)

• Fiber: ~8–10g

• Fat: ~6–8g (from olive oil; reduce if needed)

• High in vitamin C, potassium, vitamin A, and antioxidants—thanks to the zucchini, bell peppers, and tomatoes.

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FAQs

Is this vegan or vegetarian-friendly?
Yes! Simply use vegetable broth and skip any meat additions to keep it fully plant-based.

Can I make this ahead for meal prep?
Absolutely—this chili tastes even better the next day. Portion and refrigerate or freeze as needed.

Can I use other veggies instead of zucchini?
Definitely! Carrots, sweet potatoes, or corn all work nicely to boost nutrition and texture.

Is it gluten-free?
Yes—ensure your broth and spices are labeled gluten-free.

How do I make it creamier?
Stir in a swirl of cashew cream, coconut milk, or creamy avocado for richness.

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Final Thoughts

This Chili with Zucchini and Bell Peppers brings together comfort food familiarity and vibrant, wholesome nutrition in a single, satisfying bowl. It’s colorful, filling, flexible, and perfect for getting extra veggies into your meal rotation. Simple to make, fun to customize, and always comforting—give it a try tonight.