Vegetarian Chili

Categorized:

Tagged:

2 Tbsp olive oil
1 red bell pepper seeded and chopped
2 jalapenos, seeds and ribs removed, chopped, or 1 green bell pepper, chopped (for milder option)
1 medium yellow onion, chopped (1 1/2 cups)
2 medium carrots, peeled and diced (1 cup)
4 garlic cloves, minced (1 1/2 Tbsp)
2 (14.5 oz.) cans diced tomatoes (fire roasted or regular)
1 (15 oz.) can can tomato sauce
1 3/4 cups low sodium vegetable broth, then more to thin if desired
2 Tbsp chili powder (mild)
1 Tbsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Salt and freshly ground black pepper
2 small zucchini, ends trimmed, chopped (1 1/2 cups)
1 1/2 cups frozen corn
1 (14.5 oz.) can dark red kidney beans, drained and rinsed
1 (14.5 oz.) can can black beans, drained and rinsed
Desired toppings (i.e. cheese, avocado, red onion, sour cream, cilantro) (optional)

Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes.
Add garlic, chili powder, cumin, coriander, and paprika and saute 1 to 2 minutes longer. Stir in tomatoes, tomato sauce, broth, and season with salt and pepper to taste.
Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 20 minutes.
Stir in zucchini, kidney beans and black beans and simmer 10 minutes longer. Stir in corn.
Thin with more broth, up to 1 cup as desired. Serve warm with toppings of your choice.

Vegetarian Chili#