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Vegetable Chili


Soups and Salads


Recipe from Ciao Italia Family Classics



Winter means being resourceful with menu planning and what is available at the grocer. I took my inspiration for this vegetable chili from ingredients that you can find all winter long. This is a great do-ahead recipe to make with kids on a snowy weekend. It will keep beautifully in the refrigerator for a few days, or you can make batches and freeze them. The recipe is even good as a sauce over pasta.

Number of Servings

Serves 4-6


2 tablespoons extra-virgin olive oil
1 small onion, diced
2 stalks celery, diced
1 small zucchini, cubed
1 small butternut squash, peeled and cubed
1 teaspoon celery salt
1 teaspoon celery seed
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon chili powder
2 tablespoons fresh minced thyme
Salt, to taste
Grinding coarse black pepper
1 cup chopped button mushrooms
1 28-ounce can diced tomatoes with their juice
1 cup canned kidney beans, rinsed and drained; or 1 cup cooked wheat berries, orzo or rice
1 cup grated cheddar cheese, for sprinkling

Preparation - Directions

1. Pour the olive oil into a medium-size soup pot along with the onion, celery, zucchini and butternut squash. Cover and cook over medium heat until the vegetables soften, about 4 minutes.

2. Sprinkle with the celery salt, celery seed, oregano, paprika, chili powder, thyme, salt and black pepper. Stir in the mushrooms, and continue cooking until the mushrooms soften. Pour in the tomatoes.

3. Cover and cook for 15 minutes. Add the beans, wheat berries, orzo or rice. Stir well.

4. Serve in bowls and sprinkle with cheese.