Vegetable and Bean Chili

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 Sharp Cheddar Cheese. The recipe makes 12 servings, making it perfect to serve for lunch or as an appetizer for an outdoor barbecue.

Vegetable and Bean Chili



  • 2 yellow onions, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 4 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, grated (about 1/2 cup)


  • 4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
  • 1/2 cup fresh cilantro, chopped
  • 3 limes, cut into wedges


  1. In a Dutch oven, cook onions and pepper in oil until golden, about 8 minutes.
  2. Add garlic, chili powder, cumin and oregano; cook for 2 minutes.
  3. Stir in zucchini, tomatoes, stock, beans and jalapeño.
  4. Bring to a boil over medium heat, and then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
  5. Add grated cheese and season with salt and pepper.
  6. Ladle into bowls and top with cheese and cilantro.
  7. Squeeze lime juice over the chili for brightness.

Yield: 12 servings

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