Healthy Vegetarian Chili
1 tablespoon Vegetable oil
1 large Yellow onion; diced
3 cloves Fresh garlic, peeled; minced
1 6 oz. can Tomato paste
2 15 oz. cans Diced tomatoes
1 4 oz. can Hot diced green chilies
1 4 oz. can Sliced jalapeno peppers (or 1 fresh jalapeno); drained, chopped fine
1 15 oz. can Garbanzo beans; drained and rinsed
1 15 oz. can Black beans; drained and rinsed
1 15 oz. can Pinto beans; drained and rinsed
1 teaspoon Ground cumin
1 tablespoon Ground chili powder/cayenne pepper; (or to taste)
1 15 oz. can Corn (or 1.5 cups frozen or fresh corn); drained and rinsed, if canned
2 small Zucchinis; diced
1 Green bell pepper; diced
Salt (to taste)
8 oz. Monterey Jack cheese (optional); shredded, for topping
2 medium Avocados or guacamole (optional); diced, for topping
1 container Sour cream (optional); for topping
Cilantro (optional); chopped, for topping
Scallions (optional); sliced, for topping
Heat the oil in a large pot.
Add the onion, and cook over medium heat for 5 minutes.
Add the garlic and cook for 1 minute.
Stir in the tomato paste, diced tomatoes, green chilies, jalapeno peppers, garbanzo beans, black beans, pinto beans, cumin and chili powder.
Bring contents to a slow boil, then simmer on low heat for about 20 minutes (adding some water if necessary).
Add the corn, zucchini and green bell pepper and cook for another 10 minutes or until vegetables are cooked to your liking.
Season with salt.
Serve with shredded Jack cheese, diced avocados or guacamole, sour cream, cilantro and scallions, if you like.