Veggie Chili

• 1 tablespoon olive oil 

• 1 large red onion, chopped 

• 1 red bell pepper, seeded & chopped 

• 1 green bell pepper, seeded & chopped 

• 2 tablespoons minced garlic 

• 2 Serrano peppers, stemmed, seeded & minced 

• 4 medium zucchini (about 1.5 lbs.), chopped into ¼” pieces 

 • 1 – 15 oz. can sweet corn, drained 

• 2 tbsp. chili powder 

• 1 tbsp. ground cumin 

1 tsp. ground coriander

• 1/2  tsp. sea salt 

• ¼ tsp. cayenne pepper 

• 1 can Rotel tomatoes

• 1 – 14.5 oz. can petite diced tomatoes with garlic & olive oil

• 2 cans black beans, rinsed and drained 

• 1 – 15 oz. can tomato sauce 

• 1 cup reduced sodium vegetable broth 

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 5 minutes. 

Add the zucchini and corn, and partially cover, stirring occasionally, until soft, about 10 minutes. 

Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. 

Add the Rotel, diced tomatoes, beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.  Reduce the heat to medium-low and allow to simmer, uncovered, stirring occasionally, for 30 minutes.

Yields six 2-cup servings.  ENJOY!

Shown here with a sprinkling of plant based smoked provolone.  Yum!