Smoky Vegetarian Chili With Beans - Parsley & Parm
"This smoky vegetarian chili with beans might make all of Texas cry because it has no meat, but it's got all the veg and beans for a perfect one-pot vegetarian dinner...."
INGREDIENTS
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1 yellow onion
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2 cloves garlic
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1 medium yellow squash
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1 medium zucchini
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2 large bell peppers (-any color)
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1 cup corn kernels (-fresh (about 2 ears) or frozen)
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1 tablespoon ancho mild chili powder (-see notes for spicy options)
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1 tablespoon ground cumin
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2 teaspoons ground coriander
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1 tablespoon smoked sweet paprika
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3 tablespoons tomato paste
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2 14-ounce cans diced fire-roasted tomatoes
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2 6-ounce cans of diced green chilis (-or a small jar of salsa verde)
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2-3 14-ounce cans of beans (-your choice -I use black beans, pinto beans, and kidney beans)
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2 tablespoons neutral oil (-avocado or cold pressed canola oil)
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2 cups vegetable broth or water (-or beer, for more flavor)
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1 teaspoon smoked sea salt or regular kosher salt (-NOT hickory or mesquite smoked salt. See notes.)
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¼ teaspoon white or black pepper
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1 teaspoon dried oregano ( -Mexican oregano if you can find it)
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cilantro, chopped avocado, queso fresco, cheddar cheese, diced red onion, sliced green onion, nonfat Greek yogurt, your favorite hot sauce
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