Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 bell peppers, chopped
- 1 zucchini, diced
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic, bell peppers, and zucchini; cook for another 5 minutes.
- Add diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Serve hot, and enjoy!
Notes
- Feel free to add more vegetables based on your preference.
- This chili can be made in advance and freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg