Vegetarian Chili

Vegetarian Chili

Fixings

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced medium

4 garlic cloves, generally cleaved

1 1/2 teaspoons ground cumin

1 teaspoon chipotle chile powder

Coarse salt and ground pepper

1 medium zucchini, cut into 1/2-inch dice

3/4 cup (6 ounces) tomato glue

1 can (15.5 ounces) dark beans, washed and depleted

1 can (15.5 ounces) pinto beans, washed and depleted

1 can (14.5 ounces) diced tomatoes with green chiles

1 can (14.5 ounces) diced tomatoes

Bearings

In a huge pot, heat oil over medium-high. Add onion and garlic; cook, mixing as often as possible, until onion is clear and garlic is delicate, around 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until flavors are fragrant, 1 moment. Add zucchini and tomato glue; cook, mixing often, until tomato glue is profound block red, 3 minutes. Mix in dark beans, pinto beans, and the two jars diced tomatoes. Add 2 cups water and heat combination to the point of boiling. Lessen to a medium stew and cook until zucchini is delicate and fluid decreases marginally, 20 minutes. Season with salt and pepper. Appreciate!

Vegetarian Chili VIDEO