This chili is so tasty and I guarantee any meat eaters in your family will LOVE this soup because it’s very hearty. Some of the changes I made, I believe, make the soup taste better but you can always use fresh ingredients — it just may need a bit more seasoning.
This also reheats GREAT for leftovers during the week.
Cooking Time: 55 min
TIP: Do all the prep before, it makes the cooking process much faster.
What You’ll Need:
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 jalapeño peppers, seeded and minced
1 medium zucchini chopped
1 can corn
1 can stewed organic tomatoes
1 can organic black beans
1 can tomato sauce
1 cup vegetable stock or water
Sour cream and avocado for garnish
Cooked brown rice
What You’ll Have:
2 tablespoons olive oil
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
What You’ll Do:
(If you’re cooking brown rice — start cooking now)
In a large pot heat the oil over medium heat, until it coats the pan. Add the onions, bell peppers, garlic, and serrano peppers, and cook until soft (about 3 minutes).
Add the zucchini and corn, cooking until soft and the vegetables give off their liquid (about 6 minutes).
Add the chili powder, cumin, salt and cayenne, and stir. Add the tomatoes, the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to a simmer for 20 minutes.
(If you’re cooking white rice, you can start cooking that now).
To serve, place 1/4 cup of rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado.