Vegetable Chili

Chili is an all time favorite cold weather dish of mine and this version does not disappoint. With zucchini, corn and two kinds of beans, you certainly don’t miss the meat in this hearty chili. This recipe is Vegan friendly if you adjust the toppings, and you can play around with the spices if you want more heat. My version is not overly spicy, but robust and full of flavor. Condiments and toppings are the only reason I eat anything at all, so feel free to add several dollops of sour cream or guacamole and do not forget the shredded cheese!

Serves 4-6.

Ingredients:

1 large green pepper, chopped

1 red onion, chopped

1 yellow & 1 green zucchini, diced

28oz of tomato sauce

20oz of water

1 can of corn

1 can of black beans

1 can of red kidney beans

2 1/2 tsps of ancho chili powder

2 tsps of garlic powder

1 tsp of cumin

1 tsp of paprika

1 tsp of oregano

1 tsp of salt

1 tsp of cayenne (optional. Adjust according to your desire heat level)

olive oil

In a medium sized Dutch oven or pot, heat a bit of olive oil over medium heat.

Add in the chopped peppers, onions and zucchini and sauté until tender, about 5 minutes.

Add in the tomato sauce and water, bring to a low boil.

Add in your spices and stir to incorporate.

Now add your corn, black beans and kidney beans and keep at a simmer, uncovered for about 30 minutes or so.

Serve hot, topped with cheese, guacamole and sour cream. Enjoy!