Veggies and spice and everything nice, that’s what this chili is made of!
Ingredients:
1 Tablespoon extra virgin olive oil
2 red bell peppers, seeded and chopped
1 1/2 cups mushrooms, cleaned and sliced
2 medium zucchini, diced
1 large yellow onion, chopped
2 celery stalks, diced
2 large carrots, diced
5 fresh garlic cloves, minced
3 Tablespoons chili powder
2 Tablespoons dried oregano
2 Tablespoons ground cumin
1/2 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Freshly ground black pepper, to taste
2 (15-oz.) cans black beans, un-drained
1 (14.5 oz.) can diced tomatoes, un-drained
2 cups vegetable stock
1 (15 oz) can tomato sauce
1 (6 oz.) can tomato paste
3 Tablespoons fresh cilantro, chopped
1 cup frozen corn, thawed
Juice from 1 freshly squeezed lime
Directions:
- In a large stock pot, heat oil over medium heat.
- Add bell peppers, mushrooms, zucchini, onion, celery, carrots, and garlic.
- Cook, stirring, until vegetables begin to soften, about 10 minutes.
- Add chili powder, oregano, cumin, salt, onion powder, paprika, garlic powder and black pepper.
- Cook, stirring occasionally, 5 minutes more.
- Add beans and tomatoes with their juices.
- Add vegetable stock, tomato sauce, tomato paste, and corn.
- Bring to a simmer, cover and cook, stirring occasionally, until chili is fragrant and slightly thickened, about 35-45 minutes.
- Remove lid and stir in cilantro and lime juice. Top with fresh avocado if ya like.
- Oh, and this freezes really well.
