Lazy Veggie Chili
Ingredients
- 1 can red kidney beans
- 1 can white kidney beans
- 1 bell pepper
- 1 zucchini
- 1 large jalapeño
- 1 red onion
- 4 garlic cloves
- Splash of avocado oil (optional)
- 2 cans diced tomatoes with chili
- 1/2 cup frozen corn
- Juice of 1 lime
- 1 heaping tablespoon cornstarch diluted in 1/4 cup water
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt, pepper, chili powder, lime juice to taste
Optional add-ons
- Cilantro or parsley
- Vegan cheese
- Nacho sauce or sour cream
- Chips for serving
- Avocado
- Salsa
Preparation
Dice washed and peeled onion, zucchini, bell pepper, and jalapeño, and mince garlic.
Heat up avocado oil (if using) and sauté onion and jalapeño until browned and fragrant, then add garlic, zucchini, and bell pepper, and sauté for a few more minutes.
Add rinsed beans and canned tomatoes and corn, bring to a boil, and let simmer for about 10 minutes.
Stir in the cornstarch and water mixture, as well as all the spices, and keep cooking and stirring until the chili starts to thicken a bit.
Season to taste with salt, pepper, extra chili, fresh lime juice, and herbs, and enjoy.
