This is one of my favorite things to make for a quick, healthy and flavorful dinner. Chock full of beans and veggies it really fills you up without guilt and with very little fat. When I'm in America and I have access to good quality soy meat crumbles I add that as well but that is just a bonus because it's delicious without it. The best thing about making chili without meat is the ability to top it with sour cream. The spicy, hot chili topped with sour cream is the ultimate combination. Usually I make a whole Mexican dinner out if it serving it with tortillas and lots of toppings like salsa, guacamole, shredded lettuce and tomato, and shredded cheddar. It's fun (and messy) to eat and easily feeds a crowd. Enjoy!
1 large onion, chopped
4 cloves garlic, minced
3 Tbl olive oil
1 can roasted green chili's (Trader Joe's makes this) or use one Jalapeno diced
3 large carrots, diced
1 red pepper, chopped
1 green pepper, chopped
3 large zucchini, diced
1 can chickpeas, drained and rinsed
1 can black beans, drained and rinsed
1 can kidney beans in spicy tomato sauce (they sell that in Israel, not sure about America- substitute plain kidney beans instead)
1 can corn, optional (I usually don't put it in)
3 Tbl hot sauce ( omit if you want a milder chili)
1 large can crushed tomatoes
1/4 cup tomato paste
1/2 cup water
2 Tbl cumin
1 Tbl chili powder
salt and pepper to taste
In a pot saute the onion, garlic and chili's in the olive oil until the onion softens. Add the carrots, peppers and zucchini and saute another two minutes Add the crushed tomato, tomato paste, water, hot sauce, cumin and chilli powder and season with salt and pepper. Stir and bring to a boil. Lower to a simmer and add the beans and corn. Let it simmer for half an hour until the flavors meld well together. You want the carrots and zucchini to still have a little bite to them for added texture. Enjoy!
Admittedly, not the greatest picture...