Big Pot of Vegetable Chili

Big Pot of Vegetable Chili
Servings: 8 Prep The chili can be refrigerated for up to 5 days.


  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 small zucchini, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 1/2 red jalapeno pepper, with seeds, chopped
  • 2 large garlic cloves, chopped
  • 1 small sweet potato, peeled and chopped
  • 3 tablespoons mild chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet smoked paprika
  • 1 28 ounce can plum tomatoes
  • 1 cup water
  • 1 packed tablespoon brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can corn, drained
  • 1 1/2 cups frozen baby lima beans
  • For serving: chopped red onion and cilantro, light sour cream and grated cheddar cheese

Make It

1. In a large, heavy pot over medium-high heat, warm the oil. Add the onion and saute until it begins to brown, 5 minutes. Add the zucchini, bell peppers, jalapeno and garlic and cook, stirring frequently, until the vegetables soften, about 10 minutes. Add the sweet potato, chili powder, cumin and paprika and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes, water, brown sugar and salt and bring to a simmer.

2. Partially cover the chili and simmer over medium-low heat, stirring occasionally, for 45 minutes. Add the kidney and black beans and simmer for 15 minutes more. Stir in the corn and lima beans and simmer until heated through. Serve, passing the garnishes at the table.