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Vegetarian Vegetable Chili

Vegetarian Vegetable Chili
  • Meal

    Soup

  • Cusine

    American

Ingredients

2 Tbsp olive oil

2 bell peppers

1 medium yellow onion

2 medium carrots

4 garlic cloves

2 cans petite diced tomatoes

1 can tomato sauce

1

2 Tbsp chili powder

2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne pepper

Salt and freshly ground black pepper

2 small zucchini

1 1/2 cups frozen corn

1

1

Desired toppings

Directions

Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes. Add garlic and saute 2 minutes longer. Stir in tomatoes, tomato sauce, broth, chili powder, cumin, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture to a light boil then reduce heat to medium-low, cover and simmer 10 minutes. Stir in zucchini, simmer 10 minutes longer. Stir in corn, kidney beans and black beans and heat through, about 2 minutes longer. Thin with more broth, up to 1 cup as desired. Serve warm with toppings of your choice.