Easy Vegetarian Chili


Here’s an easy, down and dirty dish that you can make in under a half hour. Not only is it hearty and healthy but it tastes primo, too.  This is technically a vegan dish, although I enjoyed it with a smothering of grated cheddar cheese.

Serves 1-2 (one very hungry bachelor, or a moderately hungry couple)


– 1 large red potato, peeled and diced (sub several small potatoes)
– 1 zucchini, peeled and diced
– 1 large beefsteak tomato, diced in chunks
– 1 small bell pepper (any color), chopped
– 1 – 2 cups red kale, coarsely chopped
– 1 can ranchero beans (do not drain)
– 1/4 to 1/3 cup water
– 1 clove garlic, finely chopped
– 2 Tbsp chili powder
– pinch of salt
– dash of crushed black pepper
– several dashes of Red Nose hot sauce to taste

half eaten bowl of chili

Half-eaten pot of chili. mmmm ….


  1. Oil skillet with 1 – 2 Tbsp cooking oil, bring to medium heat, then add diced potatoes, and cook, stirring/tossing occasionally until cooked (approx 10 – 20 min)
  2. When about 60-75% cooked, add one Tbspn chili powder to potatoes and stir/toss to lock in chili flavor
  3. When about 80-90% cooked, add in diced zucchini. (The goal is to keep them ‘al dente’)
  4. Add garlic to skillet for final 30 seconds before removing from heat
  5. In medium pot, combine elements of skillet along with can of ranchero beans, water, tomato, bell pepper, 2nd Tblspn chili powder, salt & black pepper, mix thoroughly and bring to boil.
  6. Reduce heat and simmer 3-5 minutes, covered, then add kale and Red Nose, and simmer 3-5 additional minutes.
  7. Remove from heat, serve, and buen provecho!

(Vegetarian Option – Top with grated cheese)


  • Don’t be afraid to add more chili powder to taste.
  • Avoid over cooking. This dish does not need to ‘set’ like a normal chili or bolognese sauce might, and ideally the zucchini should stay a little al dente.

Have a recipe of your own to share?  Let us know your favorite way to use Rabbit in the Moon hot sauce.