Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 3 bell peppers (any color, seeded and diced)
  • 1 poblano chile (seeded and diced (optional))
  • 1 jalapeno chile (seeded and diced (optional))
  • 1 yellow onion (peeled and diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 zucchini (diced)
  • 12 ounces frozen corn
  • 1 15 ounce can pinto beans (drained and rinsed)
  • 1 cup vegetable stock
  • 1 15 ounce can diced tomatoes (fire-roasted preferred)
  • to serve, as desired: chopped fresh cilantro, sliced avocado, sour cream

Instruction

  • Add the olive oil to a large Dutch oven or stock pot set over medium-high heat. Add the bell peppers, poblano and jalapenos (if using), onion, garlic, and salt. Sauté for 4 minutes, just until the veggies begin to soften. Add the chili powder, oregano, cumin, and cayenne, and cook for 1 minute more.
  • Add the zucchini, corn, beans, stock, and tomatoes to the pot. Stir to combine.
  • Bring the mixture to a boil, then stir again and reduce the heat to medium-low. The chili should maintain a low simmer. Cook, stirring occasionally, until the veggies are tender and the chili thickens up, about 20 minutes.
  • Give everything one more good stir to combine. Taste and add a pinch more salt, if desired. Ladle the chili into bowls and serve with a sprinkling of cilantro, sour cream, avocado, or other toppings as desired.