Whether you decide to make it with or without meat, this Vegetable Chili Recipe is incredibly filling. It is especially satisfying with the avocado topper!
- 3 tablespoons extra virgin olive oil
- 1 Spanish onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, shredded
- 1/2 teaspoon Himalayan sea salt
- 6 cloves garlic, crushed
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 28-ounces crushed tomatoes, with juices
- 2 cups vegetable broth
- 1 chipotle pepper in adobo sauce (seeded and minced)
- 2 cans pinto beans, rinsed and drained
- 2 tablespoons lime juice
- Garnish: avocado slices, cilantro and sea salt
- Heat the oil in a large pot, such as this 5.5 quart ceramic pot (as shown below) or Dutch oven over medium heat. Add the onions, bell peppers and zucchini; cook for 8 to 10 minutes, or until vegetables soften.
- Add the salt, garlic, cumin, chili and paprika and cook, stirring for 2 minutes.
- Stir in the beans, vegetable broth and chipotle chili.
- Add the crushed tomatoes in their juices and bring to a boil.
- Reduce heat to medium-low and cook, partially covered, stirring from time to time, for 30-45 minutes.
- Ladle into individual serving bowls and top with avocado and cilantro.
Store leftovers in a covered container in the refrigerator for up to 4 days or freeze for up to 3 weeks.