Now that the weather is cooling down and Christmas is on the way, I love a hearty chili.
What I love more is this vegetarian version of chili. It is so healthy and satisfying.
With Christmas around the corner, we are all mindful to not gain those extra pounds before the new year.
Try this recipe to help yourself eat well, and not add to your waistline.
2 tablespoons extra-virgin olive oil
1 medium yellow onion diced
4 garlic, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
course salt and ground pepper
1 medium zucchini, cut into 1/2-inch pieces
3/4 cup (6 ounce) tomato paste
1 can (15.5 ounces ) black beans, rinsed and drained
1 can ( 15.5 ounces ) pinto beans rinsed and drained
1 can ( 14.5 ounces) diced tomatoes with green chiles
1 can ( 14.5 ounces ) diced tomatoes
In a large pot, heat oil over medium heat. Add onion and garlic, cook, stir frequently, until onion is translucent and garlic is soft, about 4 min.
Add cumin and chili powder, season with salt and pepper, and cook until spices are fragrant, 1 minute.
Add zucchini and tomato paste, cook, stirring frequently, until tomato paste is deep brick red, 3 minutes.
Stir in black beans, pinto beans, and both cans of diced tomatoes.
Add 2 cups water and bring mixture to a boil.
Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes.
Season to taste with salt and pepper.
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