It’s a chili time of year! I’ve made this recipe many times for many people, and most of them have asked me for the recipe afterward. I’ve adapted it from a old recipe card I got from Peta about 15 years ago, and this is the first time I’ve ever written my version of it down. This makes a HUGE amount of food, so you can have it for lunch every day, make it for a potluck, freeze some for later, or invite a bunch of people over to help you eat it. This would be a perfect dish to serve if you’re having friends over to watch the big Puppy Bowl this weekend! You can use fresh beans and sauce, but I use cans for convince.
Ingredients:
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 red onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 or 2 small chili peppers, chopped
- 1 zucchini, diced
- 1 yellow summer squash, diced
- 1 14 ounce can kidney beans
- 1 14 ounce can pinto beans
- 1 14 ounce can black beans
- 1 28 ounce can chopped tomatoes
- 1 28 ounce can plain tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1/4 red pepper flakes
- 1/2 teaspoon black pepper
Directions:
- In a large pot over medium heat, cook the onions and garlic in the oil for about 5 minutes, until they become soft and translucent. Add the the rest of the vegetables and cook for about 10 minutes, until they soften.
- Add the tomatoes, sauce, beans and spices. Bring to a boil and then reduce heat. Let simmer for about half an hour. You can leave simmering longer, if you like.
- Serve hot and garish with green onions, Daiya cheese or chopped avocado. This chili goes really well with my double corn bread recipe.
