I love making a big batch of chili for the week–it’s perfect leftover (better IMO), and also great to top off some nachos with at the end of the week.
Changing up the usual meat chili for veggie instead because I’ve been making a conscious effort to eat more veggies and less meat. This recipe is great to add to your meatless Monday and can be made same-day in as quick as 40 minutes. The prep work is about 10-15 minutes of chopping with a cook time of 30 minutes. The best part, you only need one pot to make!
I used a medium sized sauce pot but if you have a Dutch oven, feel free to use that for maximum flavor.
First you chop all the veggies:
- one sweet pepper, chopped, I used yellow (orange or red is fine)
- about 1/2 a medium sweet yellow onion (1/2 cup diced to be exact)
- 2 medium sized minced or crushed garlic cloves
- 1 zucchini, sliced into medallions
Then you add all veggies to the sauce pot or Dutch oven on low heat with some avocado oil, about a tablespoon and sauté until fragrant (about 5 minutes), stirring occasionally, being careful to not let the garlic burn.
Add remaining ingredients to pot:
- 2 can of beans, rinsed, I used pinto and black beans
- 1/2 jar of marinara sauce (so 12 oz), I used Mezzetta Marinara and 1/2 jar (so 12 oz) of can of strained tomatoes
- 4 teaspoons of chili powder
- 2 teaspoons of cumin
- 2 teaspoons of chipotle or hot sauce (optional)
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Turn heat to medium and cook until chili bubbles and then turn heat lower to simmer for 20-30 minutes. Adjust seasonings to taste.
Serve with shredded cheese, avocado or guacamole, and some whole milk Greek yogurt or sour cream (whatever you fancy).
- 1 sweat bell pepper, chopped
- 1 zucchini, sliced to medallions
- ½ cup of diced yellow onion
- 2 can of beans, rinsed (I used black and pinto)
- 2 medium sized minced or crushed garlic cloves
- ½ jar of marinara sauce (12 oz)
- ½ jar or can of strained tomatoes (12 oz)
- 4 teaspoons of chili powder
- 2 teaspoons of cumin
- 2 teaspoons of chipotle or hot sauce (optional)
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Add all chopped veggies to a medium sized sauce pot or Dutch oven with avocado oil and sauté on low heat for about 5 minutes, stirring occasionally and being careful not to burn the garlic.
- Add remaining ingredients to pot, turn heat to medium and cook until chili bubbles. Lower heat and simmer for 20-30 minutes.
- Remove from heat, let cool for 5 minutes and serve
- Store in the fridge in an air tight container or pot for up to 5 days
