Finding lactose-free meals that are actually tasty and satisfying can be challenging. However, our Vegetable and Bean Chili is entirely lactose-free, featuring a delicious assortment of veggies, spices, and Cabot Vermont Sharp Cheddar. The recipe makes 12 servings, making it perfect to serve for lunch or as an appetizer for an outdoor barbecue. We’re positive that you and your family will love the recipe. Please share it with them on your favorite social media channels, like Facebook, Pinterest, and Twitter.
Ready to make some vegetable chili? For the chili, you’ll need two yellow onions, red pepper, olive oil, garlic cloves, chili powder, cumin, oregano, zucchinis, Italian-stewed tomatoes, vegetable stock, kidney beans, black beans, jalapeno pepper (seeded and chopped), and two ounces of Cabot Vermont Sharp Cheddar. For the topping, you’ll need sharp cheddar, fresh cilantro, and plenty of lime. While you can make the chili a variety of different ways, we prefer to make it using a Dutch oven. When you start, cook the onions and peppers in oil, then add the other ingredients, and cook for two minutes. Increase the heat until the mixture boils, and then cover it and let it simmer for twenty minutes or more. Add a bit of cheese and salt and pepper for additional flavoring.
If you don’t have a Dutch oven to make this vegetable chili, you can also use a slow cooker. If you’re interested in trying a recipe that specifically calls for a slow cooker, then you might like to try this recipe for slow-cooker turkey chili. Cabot is a co-operative of New England and New York farm families. We work hard to produce our award-winning cheeses. We’re confident that you and your family will enjoy our vegetable and bean chili recipe, but we’d love to hear your thoughts. After trying the dish, please rate and review the recipe whenever you have the chance.
For the Chili:
2 yellow onions, chopped
1 red bell pepper, chopped
¼ cup olive oil
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
4 medium-sized zucchinis, chopped
2 (28 ounce) cans Italian stewed tomatoes
2 cups vegetable stock
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
2 ounces Cabot Sharp Cheddar, or Extra Sharp Cheddar, grated (about ½ cup)
Get the ingredients you need at a convenient nearby location.
ADD oil to the Dutch oven, cook onions and peppers until golden, about 8 minutes.
ADD garlic, chili powder, cumin and oregano and cook for 2 minutes. Stir in zucchini, tomatoes, stock, beans, and jalapeño.
BRING to a boil over medium heat, and then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
ADD grated cheese and season with salt and pepper.
LADLE into bowls and top with cheese and cilantro. Squeeze lime juice over the chili for brightness.
What a great recipe to use up all that zucchini taking over the refrigerator! The flavor is absolutely outstanding! I wasn't sure what size zucchinis were used in the recipe, but I ended up chopping and using 5 c. because my 4 zucchini were quite big. Because I used so much zucchini, I needed to increase the vegetable stock to 4 c. (or a 1 qt. box). I used a combination of yellow and green zucchini for eye appeal. It is a very pretty dish!
Loved this Chili Recipe, even the kids cleaned their bowls clean…I used fresh garden veggies and added carrots even though it wasn't called for. Will definitely make this again soon!