Zippy Vegetable Chili with Beans
This Zippy Vegetable Chili is packed with bold spices, colorful veggies, and a medley of beans that give it heartiness and texture in every bite. It’s easy to make vegan by using vegetable broth and skipping the meat—perfect for a cozy weeknight dinner or meal prep for the week ahead; however, you can add meat to customize it to your family's tastes.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 colander
- 1 knife
- 1 soup pot or Dutch oven
- Large spoon
Ingredients
- 1 Tbsp. extra virgin olive oil
- 3 cloves garlic minced
- 1 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- 1 onion chopped
- 1 can chopped green chiles
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1 tsp. granulated Swerve or sugar
- 1-1/2 tsp. Mexican oregano
- 1-1/2 tsp. dried basil
- 1.4 tsp. smoked paprika
- Optional 1 lb. ground beef
- 2 cans pinto beans rinsed and drained
- 1 can kidney beans riinsed and drained
- 1 can black beans rinsed and drained
- 1 28- oz can crushed tomatoes
- 1 can tomato paste
- 1-1/2 -2 cups vegetable or beef broth
- 2 small zucchini cubed
- 1-1/2 cups mushrooms chopped
- 1/2 cup Monterey Jack cheese shredded
- 1 lime cut in wedges for serving
- Toppings: extra cheese, chopped avocado, sour cream, salsa, chopped cilantro
Instructions
- Heat oil in a large pot.
- Add garlic, onion, red and green peppers and green chiles.
- Saute for about 5-7 minutes until the vegetables are soft.
- Add all the seasoning and stir.
- If you want to add some ground beef, you can add this ingredient now and cook until it has browned.
- Add the beans and stir.
- Add the crushed tomatoes, tomato paste and broth.
- Add the mushrooms and zucchini.
- Heat and stir until the vegetables have softened.
- Top with cheese, avocado and a squeeze of lime.