And what else do I love about it? It's vegan and full of beans and veggies, so I don't feel guilty about eating it. Served with a piece of seedy whole grain bread is fantastic, but you could even top nachos with it on days you want to indulge a bit without overdoing it!
Anthony enjoys cooking for other people just as much as I do, and I am so happy to share his wonderful chili recipe with you.
Prep Time: 7 minutes
Cook Time: about 30 minutes
Servings: 2 people
You Will Need:
- 1 medium yellow onion, diced
- 6-8 garlic cloves, smashed
- 1 TBS olive oil
- 8oz white mushrooms, diced
- 15oz can chili beans (mixture of pinto, dark red kidney, and black), drained and rinsed
- 1 medium zucchini, diced
- 28oz can diced tomatoes
- 2 bay leaves
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tsp sriracha
- 1/4 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- Add onion and garlic to a medium-large pot with olive oil on low heat. Sauté until softened and slightly browned, about 5-7 minutes.
- Add the mushrooms, stir, and let cook for another 2 minutes.
- Add the beans and zucchini and let cook for 8-10 minutes stirring occasionally, until zucchini starts to soften.
- Add tomatoes and all spices (rest of ingredients) and stir. Let simmer for about 15-20 minutes, to let flavors combine. Add more salt and pepper to taste, if desired.
What veggies do you like to have in chili?