We make this about once a month. It's flavorful, satisfying and healthy. Cam likes it over brown rice with a pile of kale sautéed with garlic and lemon juice. I'll eat it over anything.
I posted a veggie chili a couple years ago but after making it so many times the recipe has been tweaked a bit. Here's the newer, improved version.
2 tablespoons olive oil
1 yellow onion, small dice
2 small carrots, peeled, small dice
kernels from 1 ear of fresh corn
3 cloves garlic, minced
28 oz tin crushed tomatoes
20 oz water
2 tablespoons cumin
2 tablespoons chile powder
1 1/2 tablespoons dried oregano
1 1/2 tablespoons paprika
3/4 cup chopped green beans
1 zucchini, small dice
1 yellow squash, small dice
1 red bell pepper, seeded, stemmed, small dice
14 oz tin black beans, rinsed, drained
14 oz tin kidney beans, rinsed drained
lime juice, to taste
s + p
In a pot, heat olive oil over medium heat. Add onions and carrots, cooking until onions are soft and clear. Add corn and garlic, cook, stirring so garlic doesn't burn, 3 minutes. Add tomatoes, water and spices. Bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes. Add green beans, zucchini, yellow squash, bell pepper, black beans and kidney beans. cook until green beans are crisp tender, about 5 minutes. Season with lime juice, salt and pepper.