This nutrient packed chili offers warmth and comfort on those chilly winter nights. Enjoy it with tamales, or simply with a side of cornbread. This chili is so versatile, it is equally delicious on its own, or topped with sour cream, shredded cheese, and green onions.
INGREDIENTS
2 Tablespoons olive oil
1 medium onion, diced
16-oz button or crimini mushrooms, diced
2 medium carrots, diced
2 medium zucchini, diced
2 ½ Tablespoons chili powder
2 Tablespoons ground cumin
1 Tablespoon garlic powder
1 ½ teaspoons salt
½ teaspoon pepper
¼ teaspoon ground cayenne pepper (optional)
1 cup TomaNo sauce
1 15-oz can black beans
1 15-oz can kidney beans
1 ½ cups beef or vegetable broth
DIRECTIONS
Heat oil in a large saucepan over medium heat
Add the onion, mushrooms and carrots and sauté until the vegetables slightly soften, about 5 minutes
Add the zucchini, chili powder, cumin, garlic powder, salt & pepper (and cayenne if using)
Stir and cook for 2-3 minutes until seasonings start to become fragrant
Stir in the TomaNo sauce and cook for 1 minute
Drain and add the cans of black and kidney beans
Stir in the broth
Cover and cook on a low simmer for 15 minutes
Add additional seasoning to taste, if desired
Let cool for 10 minutes before serving
Meat Option: You can substitute 16 oz ground beef or turkey in place of the diced mushrooms, carrots and zuchinni. Just adjust the recipe by softening the onion in olive oil first, then add and brown the meat next, before continuing with the following steps of the recipe.
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