Vegetable Chili Recipe

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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!

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 8

Ingredients

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

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Instructions

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.

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Notes

Store leftovers in a covered container in the refrigerator for up to 4 days or freeze for up to 3 weeks.

Find it online: https://cleancuisine.com/vegetable-chili-recipe/

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Vegetable Chili Recipe

Ingredients

Instructions

Notes