Easy and Delicious Vegetarian Chili

Ingredients

• 3 cans (14.5 oz each) your favorite small beans
• 2 cans (14.5 oz each) diced tomatoes
• 1 small yellow zucchini
• 2 celery stalks
• 2 medium sized carrots
• 1 red or green bell pepper
• 1 small jelapeno pepper
• 1 medium onion
• 1 corn cob (or 4 tablespoons canned corn)
• 5 garlic cloves
• 500 ml (2 cups) vegetable broth
• 2 tbsp. olive oil (for frying)
• 1 tsp. chili powder
• 1 tsp. cumin powder
• 1 tsp. paprika powder
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1 bay leaf
• grated parmesan cheese (for serving)
• lemon (for serving)
• avocado (for serving)
• fresh, chopped parsley or cilantro (for serving)
• salt

Recipe Directions

1. 1. Peel zucchini, onion and carrots, dice them. Then dice celery stalks, bell pepper and jelapeno.
2. 2. Preheat a couple tablespoons of olive oil in a large pot over medium heat. Add chopped vegetables and fry for about 7-8 minutes until softened. Stir from time to time.
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3. 3. Pour off the liquid from the beans. Cut the corn kernels from the corn cob.
4. 4. Peel garlic cloves and mince them. Add garlic to the pot together with spices. Stir and fry for 1 minute.
5. 5. Then add diced tomatoes together with tomato juice, beans, corn, bay leaf and the broth. Stir well and bring to a boil. Boil for 30 minutes over lower heat, stir from time to time.
6. 6. At the end taste if more salt is needed. If tomatoes are more acidic I add 1/2-1 tsp. of granulated sugar.
7. 7. Once chili is done, remove the bay leaf and blend 1/3 of the chili using a blender. Then add blended chili back to the pot with the remaining chili.
8. 8. Serve chili sprinkled with lemon juice, avocado, parsley (or cilantro) and grated cheese. Delicious!
9. 9. Note: You don’t have to blend 1/3 of the chili, but then your chili won’t have a light, creamy consistency.