A healthy vegetable loaded, easy vegan chili recipe. Hearty and filling,
Heat olive oil in a large stock pot over medium heat.
Fry onions in oil for 3 - 4 minutes. Add garlic and fry for an additional 1 - 2 minutes until garlic becomes fragrant.
Add zucchini, celery, tomatoes, bell peppers, and spices to the pot and cook for 10 minutes over low-medium heat.
Stir in tomato puree and water into the pot. Bring to a boil, reduce heat and simmer for at least 30 minutes. The longer the chili is allowed to simmer the better.
Add beans and corn and allow chili to simmer for an additional 10 minutes before serving.
Add salt and pepper to taste.
Serve chili hot with avocado and fresh cilantro.
1) This is a very kid-friendly chili recipe. Feel free to add additional spices such as cayenne pepper or add adobe, jalapeno, or habaneros to give this chili some grown-up heat.
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