If you like your chili hearty, not soupy, this recipe is going to be your new favorite.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Dishes
Servings: 4servings
Calories: 324kcal
Ingredients
2tablespoonsolive oil
1medium oniondiced
1/2-1jalapeno pepperseeded, cored and minced
2clovesgarlicminced
1tablespoonchili powder
2teaspoonsground cumin
2teaspoonsdried oregano
1teaspoonground coriander
1large zucchinidiced
1medium bell pepperyellow, red or orange, diced
3cupscooked heirloom beanssee note
214.5-ounce cans diced fire-roasted tomatoes
1cupwater or vegetable broth
3/4cupfresh or frozen corn kernels
2tablespoonstomato paste
Salt and pepper to taste
Chopped cilantro and green onionssour cream, shredded cheese or crumbled queso fresco and/or crackers, for serving
Instructions
Heat the oil in a Dutch oven over medium heat. Add the onion and cook until it’s softened, 5-7 minutes. Add the jalapeño, garlic and spices, and cook until fragrant, about 1 minute.
Stir in the zucchini, and bell pepper. After a minute or two of stirring, add the beans, tomatoes, water or broth, corn, and tomato paste.
Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes. Season with salt and pepper to taste, then divide into bowls and garnish as desired.
Notes
Use a single variety of heirloom beans or two; a heaping 1/2 cup of dried beans is about 1 1/2 cups cooked. Canned beans can be substituted as well--you'll need 2 cans of beans, drained and rinsed.