Best-Ever Veggie Chili


Photo: Kimberly Dahlka
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Ingredients

3 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, chopped
28 oz. can petite diced tomatoes in juice
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
15 oz. can kidney beans, drained and rinsed
15 oz. can pinto beans, drained and rinsed
1 medium carrot, sliced and quartered
1 medium zucchini, sliced and quartered
1 green bell pepper, chopped
5 ounces frozen corn
Salt and pepper to taste

Preparation

1
Heat oil in large pot over medium high heat.
2
Add onion, garlic, and carrot. Cook for about 7 minutes or until onion is beginning to brown lightly.
3
Add tomatoes, chili powder, cumin, and oregano. Cook 10 minutes.
4
Add beans, peppers, zucchini, and corn. Reduce heat to medium low and simmer, stirring occasionally, 35 to 40 minutes or until chili is thick.
5
Season to taste with salt and pepper.

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Tags:

chili
beans
tomatoes
zucchini

Yield:

2 servings

Added:

February 17, 2011

Creator:

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