Vegetarian Chili

Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large bell pepper (red or green), chopped
• 1 medium zucchini, chopped
• 3 cloves garlic, minced
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 can (28 oz) diced tomatoes, with juice
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup vegetable broth or water
• 1 tsp salt
• 1/2 tsp black pepper
• to serve shredded cheddar, sour cream, cilantro and lime wedges

Before you start

• Chop the onion and bell peppers.
• Rinse and drain the beans.

Directions

1. Cook over medium heat until soft, 8 min: olive oil, onion, bell pepper (red or green), zucchini.
2. Stir in, cook 1 min: step 1, garlic, chili powder, ground cumin, dried oregano, smoked paprika.
3. Add, bring to a boil: step 2, diced tomatoes, tomato sauce, kidney beans, black beans, vegetable broth or water, salt, black pepper.
4. Simmer 30 to 40 min, stirring now and then: step 3.
5. Ladle into bowls, top with: step 4, shredded cheddar.