Wicked Healthy Veggie Chili
This chili is super easy to prepare and you can add any veggies that make you happy.
- 1 28 oz. can fire roasted crushed tomatoes (used Muir Glen)
- black pepper
- 1 Tbsp garlic powder
- 1 Tbsp kosher salt (or more to taste)
- 3 Tbsp cumin (or more to taste)
- 3 Tbsp chili powder (or more to taste)
- 0.5 jalapeno pepper, seeds removed and finely minced (more if you like it spicy)
- 1 yellow pepper, diced (large pieces)
- 1 red pepper, diced (large pieces)
- 1 big white onion, diced
- 1 zucchini, diced
- 1 Can corn
- 1 14 oz can of garbanzo beans
- 2 14 oz. cans fire roasted diced tomatoes (Used Muir Glen)
- Garnishes: shredded jack cheese, cilantro, diced green onions, sour cream
- In a large pot, heat a little olive oil over high heat. Add the onions and saute until they are translucent. Add in the peppers and saute until they begin to soften, about 3 minutes. Add in the garbanzo beans, corn, and all of the tomatoes and give it a nice stir.
- Finally, start to season. Add in all the cumin, chili powder, salt, pepper, garlic powder. Taste the seasonings. You might want it spicier. If so, add in more of what you like. Some folks add in hot sauce or more jalapenos. Go nuts.
- Once you have the seasoning where you like it, plop the lid on the pot, turn it down to simmer, and let it cook for 30 minutes.
- Finally, put some in a bowl and garnish it. I like to dump on liberal amounts of sour cream, cheese, cilantro, and green onions. Frankly, the garnish makes this dish sort of unhealthy but whatever, it tastes good. If you are a total neurotic, do low-fat sour cream and cheese. But remember, if you get hit by a bus tomorrow and you didn't eat the full-fat dairy, you might be sorry. I'm just saying....
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