Veggie Chili
One of my favorite things about winter time is all the different types of chili! I'll be honest, I eat it year round. But there's something extra special about a bowl of chili in the winter.
Living in Texas, we don't have much of a winter. This winter we are having our second snow day! Isn't this just beautiful??
Of course I had to go out and play in the snow!
Since it's so cold today (a wind chill of 14 at the moment - ya'll, that's unheard of here!), I decided to whip up a batch of my favorite veggie chili. It's loaded with veggies, beans, and just enough spice to warm you up.
Veggie Chili
Ingredients
- 1 tbsp Olive Oil
- 2 Red Bell Pepper, diced
- 3 Carrots, peeled and diced
- 1 Large Zucchini, chopped
- 2 cans 15 oz Diced Tomatoes
- 1/2 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1 tsp Oregano
- 1 tbsp Garlic Powder
- 2 cans Black Beans, rinsed
- 1 can Red Kidney Beans, rinsed
- 1 cup Vegetable Broth
- 1/2 cup Water
- Red Pepper Flakes
Cooking Directions
- Saute the bell pepper and carrots in the olive oil until just tender. Add zucchini, tomatoes, and spices (excluding the red pepper flakes). Stir and simmer 2-3 minutes. Add beans, broth and water. Bring to a boil then simmer for 15 minutes. Add a pinch of red pepper flakes for each serving. Serves 6.