Summer Vegetarian Chili

Name: Summer Vegetarian Chili
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil, extra virgin; 1 cup red onion, chopped; 5 clove garlic; 1/4 tsp chili powder; 2 tsp ground cumin; 1 can diced tomato; 1 can (15 ounce) no salt-added black beans; 1 cup water; 1 cup bell pepper, chopped (any color); 1 cup zucchini, chopped; 1 cup corn kernels; 1 cup white mushrooms, chopped; 1 cup cilantro, chopped; 1/4 tsp cayenne pepper; 1 salt & fresh ground pepper to taste

Shaun Coetzee @cook_2972734

No credit can be taken by me as this is from a sister site. Just wanted to add it in here as it's a great meatless option. I make this very mild for my toddler but feel free to spice this sucker up!

Shaun Coetzee @cook_2972734

No credit can be taken by me as this is from a sister site. Just wanted to add it in here as it's a great meatless option. I make this very mild for my toddler but feel free to spice this sucker up!

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Ingredients

6 servings

Vegetable Chili
2 tbspolive oil, extra virgin
1 cupred onion, chopped
5 clovegarlic
1/4 tspchili powder
2 tspground cumin
1 candiced tomato
1 can(15 ounce) no salt-added black beans
1 cupwater
1 cupbell pepper, chopped (any color)
1 cupzucchini, chopped
1 cupcorn kernels
1 cupwhite mushrooms, chopped
1 cupcilantro, chopped
1/4 tspcayenne pepper
1salt & fresh ground pepper to taste

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Steps

1

Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2

Serve alone or over rice. Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.