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Vegetarian Chili

Who says you have to have meat to enjoy a tasty and hearty chili? Two types of beans, a rich tomato base, and just the right amount of spice make this dish a satisfying option in only 35 minutes.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Himalayan salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes.

2. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute.

3. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes.

4. Stir in black beans, pinto beans, and both cans diced tomatoes.

5. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes.

6. Season with Himalayan salt and pepper and serve.

Serves 6

Original recipe and image source: http://www.marthastewart.com/342388/vegetarian-chili?


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