STREAMING NOW: Taste in Translation

Lindsey's Zucchini & Squash Veggie Chili

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My friend Lindsey is a vegetarian. She is always sharing her recipes with me, as I love veggies myself. I made this chili on the stove top, then poured it into my crock pot and simmered it for about 4 hours. It was wonderful. I served it to some of my male friends & they loved it, even with the absence of meat! I used my mini electric chopper and chopped the veggies pretty fine.”

Ingredients Nutrition


  1. Heat oil in a large pot over medium heat. Add the onion and garlic and cook about 5 minutes or until onion is translucent.
  2. Add the cumin, chili powder, salt, and pepper. Cook a couple minutes.
  3. Add zucchini, squash, and tomato paste. Cook, stirring frequently, about 5 minutes.
  4. Stir in black beans, chili beans, both cans of tomatoes, and corn. Add the water then bring to a boil.
  5. This is where I poured all of mine into my crock pot and simmered for about 4 hours. If you would rather go the quicker route, continue to cook on the stove top an additional 20 minutes or until zucchini is tender. Season with additionally cumin, chili powder, salt, or pepper after tasting.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a