Vegetable Chili

I wanted a variation of our favorite beef chili, a little lighter and without a trace of animal product. I came up with this simple recipe that tastes so good! The only thing that I would add (and did) would be cold beer and cheesy biscuits!





Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
1 green pepper, chopped
2 jalapenos, chopped (you can seed them, but I leave them in)
2 zucchinis, quartered, skin on
3 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon chipotle chile powder
1 tablespoon cumin
11/4 cup chopped cilantro
1 bottle of beer
2 cups vegetable stock
2 14 oz cans low sodium beans, any variety
2 14 oz cans crushed tomatoes, low sodium
dash and pepper to taste

Directions

Heat the oil over medium heat. Add the chopped vegetables and saute until the onions are clear. Salt and pepper. Pour in the broth, beans, crushed tomatoes, and beer. Add the spices and bring to a boil. Reduce heat and simmer for at least 30 minutes. Serve with shredded cheese and piping hot biscuits.