This chili is so good that you won't even miss the meat. You can make it even healthier than it is by substitute the sour cream for plain yogurt. If you are vegan don't add the cheese or sour cream and you can still make this chili. Or add vegan cheese and sour cream.
It's easy to make, if you like it really hot then add more chilies to your liking.
2 tablespoons either olive oil or canola oil
1 large white onion diced
4 cloves of diced garlic
1 medium zucchini chopped
1 cup of sweet whole corn
3 tablespoons red chili powder
1 1/2 tablespoon ground cumin
3 large tomatoes chopped
1 can red kidney beans
1 can chickpeas
1 can butter beans or black beans
1 1/2 cups vegetable broth
2 teaspoons cayenne red pepper
1 tablespoon oregano
red chili pepper flakes (according to taste)
sea salt (according to taste)
fresh ground black pepper (according to taste) 1/2 cup chopped fresh cilantro
1 can (15 ounce) tomato sauce 2 jalapeno chilis diced
Toppings for garnish, any of the following:
Sour cream or plain yogurt
white onion diced
diced yellow shredded Monterey Jack cheese
garnish with fresh cilantro
diced green onion
Suggestion: Serve with corn bread or corn tortillas.
In a large pot, heat oil adding, chopped onions, garlic and jalapeno stir until soft. Add zucchini, corn, chili powder, cumin cayenne and stir for 1 minute than add tomatoes. Stir in the beans, broth, tomato sauce, oregano and cilantro. Simmer for 25 minutes until tender. Add salt and pepper.
Adjust seasoning according to taste. Enjoy with corn tortillas. Serve with toppings and garnish. Top each serving with a dollop of sour creamand spoonful of avocado.
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