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Chili Non Carne

You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.—Janis Winfrey, Beulah, North Dakota
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    10 servings


  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 4 cups diced zucchini
  • 1 cup coarsely chopped carrots
  • 2 tablespoons chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes
  • 3 cans (16 ounces each) kidney beans, rinsed and drained


  • In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.

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