Mexican-Inspired Bean Chili
Ingredients
- 1 large zucchini, chopped
- 1 red bell pepper. diced
- 1 yellow onion, diced
- 1-2 tbsp olive oil
- 1 medium jalapeno pepper, seeded and chopped
- 4 cloves of garlic, minced
- 1 1/2 cups vegetable broth
- 1 28 ounce can fire-roasted diced tomatoes
- 1 14 ounce can black beans, drained and rinsed
- 1 14 ounce can cannellini beans, drained and rinsed
- 1 14 ounce can red kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 2 tbsp ground chili powder
- 1 tbsp hot sauce (your favorite brand)
- 1 tbsp ground cumin
- 1-2 tsp Himalayan sea salt to taste
- 1 avocado sliced, for topping
- Fresh cilantro optional, for topping
Instructions
- Over medium heat, add olive oil to a large pot and sauté the onion, peppers, and zucchini for 5 minutes to soften.
- Add the minced garlic. Sauté for about two more minutes and then add the vegetable broth, tomato paste, diced tomatoes, and beans.
- Stir to combine, then add seasonings and hot sauce.
- Simmer on low heat for 10-25 minutes. The longer it cooks, the more the flavors intensify.
- Serve with sliced avocado, fresh cilantro, and your favorite tortilla chips.