Description
This spicy Vegetarian Chili is thick, hearty, and full of flavor.
Ingredients
Units
Scale
- 1 tablespoon avocado oil
- 1/2 medium onion, chopped
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons ground oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large zucchini, sliced and cut into quarters
- 1 chipotle pepper, chopped (optional)* (NOTE 1)
- 3 cloves garlic, chopped
- 2 (28 ounce) cans diced fire-roasted tomatoes with green chiles* (NOTE 2)
- 2 tablespoons tomato paste
- 1/4 cup chili powder
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can red kidney beans
- Optional topping ideas: shredded cheese, chopped cilantro, avocado
Instructions
- Heat the avocado oil in a large, heavy-bottomed pot over medium heat. Add the onion, and season with bay leaves, cumin, oregano, salt, and pepper. Cook and stir until onion is tender, about 2 minutes.
- Add the green and red bell peppers, zucchini, chipotle pepper, and garlic and cook another 5 minutes.
- Add the tomatoes and tomato paste and season with chili powder. Stir in the beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.
- Serve and enjoy!
Notes
Note 1: The chipotle pepper (I used canned with adobe sauce) adds spice. You can remove it if you’d like this less spicy. Removing the seeds will also lessen the heat.
Note 2: If you prefer a chili that isn’t as thick, add another can of diced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: recipes
- Method: stoptop
- Cuisine: American