Hearty Vegetable Chili


Makes six, 1-1/2 cup servings
Approximate ingredient cost $15 - $20

1 cup chopped onion
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
1 tablespoon chili powder
1-1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1-1/4  teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable or olive oil
1 can (15.25 oz.) kidney beans
1 can (15.25 oz.) black beans
1 can (28 oz.) diced  tomatoes
1 cup whole-kernel corn (fresh or frozen)
1/2 bunch cilantro, chopped 




Prepare all of the ingredients: chop onion and zucchini, mince garlic, chop green and red bell peppers, and measure all the spices into a small bowl.

Add oil to a medium soup pot over medium-high heat.

Add onion and garlic to the soup pot, stir, and cook for 1 to 2 minutes.

Add green and red bell peppers and zucchini to the soup pot and sauté until tender.

Add spices to the soup pot and stir until all of the vegetables are well coated.

Open, drain, and rinse the beans. Add the beans to the soup pot and stir until they are coated with the spices.

Open can of diced tomatoes. Add tomatoes and tomato juice to the soup pot, stir.

Add fresh or frozen corn to the soup pot and stir.  Turn up heat to bring chili to a boil. Reduce the heat to low and simmer for 15 minutes.

Turn off the heat on the soup pot, stir the chili, and garnish with cilantro before serving. Enjoy!

(Feel free to add ground beef, chicken, additional vegetables or spices to make this chili any way you like it!)


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