Summer Veggie Chili

No. of ingredients: 15
Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes with chilling
Serves 6
Complexity: Easy

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 5 large cloves garlic, crushed or minced
• 2 tablespoons chili powder, or more to taste
• 2 teaspoons ground cumin
• 2 cups juicy chopped fresh tomatoes
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 cup water (or red wine)
• 1 cup chopped bell pepper (any color)
• 1 cup chopped zucchini
• 1 cup corn kernels
• 1 cup chopped white or portobello mushrooms
• 1 cup chopped fresh cilantro, packed
• ⅛ teaspoon cayenne pepper, or more to taste
• 1 teaspoon Salt and freshly ground black pepper, to taste

How to prepare:

1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin.
2. Saute over medium heat until onion is soft, about 5 minutes.
3. Add remaining ingredients (except garnishes) and stir.
4. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
5. Serve alone or over rice (preferably brown).
6. Bon Appetit!

Extra tips:

Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.