Vegetarian Chili

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
  • Uncouth salt and ground pepper
  • 1 medium zucchini, minimize into 1/2-accelerate dice
  • 3/4 cup (6 oz) tomato paste
  • 1 can (15.5 oz) dim beans, rinsed and drained
  • 1 can (15.5 oz) pinto beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with inexperienced chiles
  • 1 can (14.5 oz) diced tomatoes

Instructions:

  1. 1. In a reliable pot, warmth oil over medium-high. Add onion and garlic; cook, stirring most steadily, until onion is translucent and garlic is refined, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are aromatic, 1 minute. Add zucchini and tomato paste; cook, stirring most steadily, until tomato paste is deep brick red, 3 minutes. Poke in dim beans, pinto beans, and each and each cans diced tomatoes. Add 2 cups water and produce mixture to a boil. Lower to a medium simmer and cook until zucchini is refined and liquid reduces pretty, 20 minutes. Season with salt and pepper. Ticket: How to Cube

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