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Veggie Chili
  • 2 Tbsp Olive oil
  • 1 Large white onion, diced
  • 4 Cloves Garlic, minced
  • 1 Yellow bell pepper, diced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 2 Stalks Celery, diced
  • 2 Large carrots, diced
  • 1 Jalapeno, diced
  • 3 Cups Vegetable broth
  • 1 Can Plain tomato sauce
  • 3 Tbsp Chili powder
  • 1 Tbsp Cumin
  • 1 Tsp Oregano
  • 1 Large zucchini, diced
  • 1 Can Black beans, drained
  • 1 Can Garbanzo beans, drained
  • 1 Can Kidney beans, drained
  • 1 Can Pinto beans, drained
  • 1/3 Cup Corn flour
  • 1/2 Cup Warm water
  • 1/2 Tsp Salt
  • Cotija Cheese
  • Cilantro leaves
In a large pot, heat the oil over medium heat. Add the garlic, onion, all of the bell peppers, celery, carrots, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Then, add the following: chili powder, cumin, oregano, and salt. Stir and cook for a few more minutes. After you’ve added all of the veggies pour in the broth, and tomato sauce. Stir until you bring it to a boil, then decrease the heat to low, cover, and simmer for 30 minutes. After the 30 minutes are up, add the zucchini and beans, stir, then cover and simmer for 30 more minutes. Mix the corn flour with the warm water and stir it into the pot. Simmer for 15 more minutes and then serve! Make sure to top it off with cotija cheese or cilantro
Provided by:
Mariely Lopez, a Nutrition Communication Undergraduate at Arizona State University

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