Simple Sunday: Vegetarian Chili

It’s Sunday once again and time for another simple, yet delicious recipe! I don’t know what the weather is like where you are, but here in Boston winter just won’t go away. So, I decided to make something that will warm you up – vegetarian chili. I’ve been using this recipe for a couple of years now, because basically it’s the BEST chili recipe I’ve ever tried! And, as much as I’d like to take credit for it, the recipe is not mine – you can find the original here. However, I’ve added some minor changes, which I think make the chili just a little bit better. Anyway, hope you enjoy it!

Ingredients:

2 tablespoons olive oil

1 yellow onion – chopped medium

5-6 garlic cloves – roughly chopped

2 teaspoons ground cumin

1 teaspoon chipotle chili powder

2 medium-sized zucchini (quartered and cut into ¼ inch thick slices)

1 – 6 oz. can tomato paste

1 can black beans

1 can pinto beans

1 can diced tomatoes with green chiles

1 can regular diced tomatoes

The great thing about this recipe is that you have to do very little actual work. Prep time (chopping the onion, garlic, and zucchini) is only about 10 minutes. The rest is just stirring and pouring in the canned ingredients at the right time. Time to bust out your stirring and can-opening skills!

Directions:

In a large pot heat the olive oil over a medium-high flame. Add in the chopped onion and garlic and stir frequently for 3-4 minutes – until the onion is see-through. Then add in the 2 teaspoons of cumin and 1 teaspoon of chipotle chili powder, and let cook for 1 minute (keep stirring). Next, dump in your zucchini chunks and tomato paste. Don’t stop stirring yet! Cook for about 3 minutes until the tomato paste turns a deeper shade of red – if you can’t really see it, it’s not a big deal. Finally add in the black beans, pinto beans, diced tomatoes with green chiles, and regular diced tomatoes. Also add in 2 cups of water. Turn up the flame to high and bring everything to a boil. Once the chili starts boiling, bring down the heat to very low and let the chili simmer for about 20 minutes. Throw in some salt and pepper to your liking, and you’re good to go!

Extras: This chili is great all by itself, but if you’re interested you can also add some grated cheese as well as sour cream. Have at it!