You are here: Home » Recipes » Vegetable Chili Vegetable Chili Yield 8 servings If you want a vegetarian chili, the recipe works fine without the ham. PrintEmail Ingredients 2 ounces country ham, diced1 tablespoon olive oil1 small onion, chopped6 green onions, chopped (white and green parts)1 large red bell pepper, chopped1 jalapeno pepper, seeded and chopped3 garlis cloves, chopped1 tablespoon chipotle chili powder1 teaspoon chili powder1 teaspoon ground cumin1/2 teaspoon salt Freshly ground black pepper2 cups chopped, peeled butternut squash1 large zucchini, chopped16 ounces mushrooms, quartered3 (14-ounce) cans stewed tomatoes1 tablespoon lemon juice1 cup garbanzo beans Crumbled queso fresco cheese, optional Instructions Sauté ham in olive oil. Add onions, red bell pepper, jalapeno and garlic. Sauté until aromatic and slightly browned, about 10 minutes. Add chili powders, cumin, salt and pepper and sauté 5 minutes. Add butternut squash, zucchini, mushrooms and tomatoes. Simmer 40 minutes. Stir in lemon juice and beans. Serve hot with queso fresco over top.