Vegetable-Packed Vegan Chili

Ingredients

Olive oil or oil of your choice

2 garlic cloves

1 medium bell pepper (orange, yellow, or red)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chipotle powder

¼ teaspoon cinnamon

1 14-oz. can chopped tomatoes

1 medium carrot

1 small zucchini

½ teaspoon salt, or more to taste

1 cup vegetable broth or water

1 14-oz. can of black beans, drained and rinsed

Optional toppings

Guacamole

Cilantro

Corn chips

Hot sauce

Directions

1. Finely chop garlic. Chop bell pepper, carrot, and zucchini into a small dice. (This is key, as smaller pieces of vegetables will cook quicker.)
2. Coat the bottom of a large pot with oil and heat over medium-high heat. Add bell pepper and garlic and stir. Cook for 1 minute. Add spices and cook, stirring, for 30 seconds.
3. Add tomatoes, carrot, zucchini, and salt and cook, stirring, for 2 minutes. Stir in vegetable broth and black beans and lower heat to medium.
4. Cook for 10 minutes, stirring occasionally. Use this time to smash up some guacamole and arrange your favorite toppings.
If you have the spare time, let the chili sit a few more minutes to let the flavors mingle before serving.

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