Veggie Chili
Veggie Chili
by Leah Vanderveldt, Food Editor, Mind Body Green
**this post is part of Kelli’s 5 meals for $20 series**
Ingredients
- Olive oil or oil of your choice
- 2 garlic cloves
- 1 medium bell pepper (orange, yellow, or red)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- ¼ teaspoon cinnamon
- 1 14-oz. can chopped tomatoes
- 1 medium carrot
- 1 small zucchini
- ½ teaspoon salt, or more to taste
- 1 cup vegetable broth or water
- 1 14-oz. can of black beans, drained and rinsed
Optional toppings
- Guacamole
- Cilantro
- Corn chips
- Hot sauce
Preparation
- Finely chop garlic. Chop bell pepper, carrot, and zucchini into a small dice. (This is key, as smaller pieces of vegetables will cook quicker.)
- Coat the bottom of a large pot with oil and heat over medium-high heat. Add bell pepper and garlic and stir. Cook for 1 minute. Add spices and cook, stirring, for 30 seconds.
- Add tomatoes, carrot, zucchini, and salt and cook, stirring, for 2 minutes. Stir in vegetable broth and black beans and lower heat to medium.
- Cook for 10 minutes, stirring occasionally. Use this time to smash up some guacamole and arrange your favorite toppings.
If you have the spare time, let the chili sit a few more minutes to let the flavors mingle before serving.