An easy weeknight vegetarian chili made that uses up a lot of pantry staples, including beans, canned tomatoes, and vegetable broth.
Yield: 6 servings
Ingredients
2 tbsp olive oil
2 onions, diced
1 red bell pepper, stemmed, seeded and cut into ½-inch pieces
salt and black pepper, to taste
4 garlic cloves, minced
1 tbsp chili powder
1½ tsp cumin
1 tsp ground coriander
1 tsp chipotle chili in adobo, minced
¾ lb dried white, black, or pinto beans, cooked according to package directions
1 (28 oz) can whole peeled tomatoes, chopped
1 (15 oz) can tomato sauce
1 cup vegetable broth
3 zucchini or summer squash, cut into ½-inch pieces
Instructions
Heat oil in a large Dutch oven over medium-high heat. Once hot, add the onions, bell peppers, and 1 tsp salt. Cook until the vegetables are soft and starting to brown, about 6-8 minutes. Stir in the garlic, chili powder, cumin, coriander, chipotle, and ½ tsp black pepper. Cook for 30 seconds, or until fragrant.
Stir in the beans, tomatoes, tomato sauce, vegetable broth, and zucchini. Bring to a boil. Decrease heat to low and simmer for 35-40 minutes, or until the squash is tender and the chili has thickened a bit.
Season to taste with salt and black pepper. Serve topped with your favorite chili toppings.