Summer Vegetable Chili by Nourish and Fete

olive oil, bell pepper, poblano peppers, jalapeno chile, yellow onion, garlic, salt, chili powder, dried oregano, ground cumin, cayenne pepper, zucchini, corn, pinto beans, vegetable stock, tomatoes

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

– 2 tablespoons olive oil
– 3 bell peppers (any color, seeded and diced)
– 1 poblano chile (seeded and diced (optional)
– 1 jalapeno chile (seeded and diced (optional)
– 1 yellow onion (peeled and diced)
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 2 tablespoons chili powder
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 2 zucchini, diced
– 12 ounces frozen corn
– 1 15 ounce can pinto beans (drained and rinsed)
– 1 cup vegetable stock
– 1 15 ounce can diced tomatoes (fire-roasted preferred)
– to serve: chopped fresh cilantro, sliced avocado, sour cream

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

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