Vegan Southwestern Chili
Ingredients
- 1 teaspoon avocado oil
- 3/4 cup finely chopped yellow onion
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder, or to taste
- 1 28-ounce can diced or crushed tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto, garbanzo, or kidney beans, drained and rinsed
- 1 cup low sodium vegetable broth
- 1/2 cup diced zucchini
- 1/2 cup diced green bell pepper
- 1/2 cup frozen corn
- 3 tablespoons roughly chopped fresh cilantro
- 1 tablespoon fresh lime juice, or to taste
- Salt, to taste
Toppings:
- Shredded or crumbled vegan cheese (I like Trader Joe's vegan feta)
- Sliced or diced avocado, seasoned with salt
- Toasted pepitas
- Finely shredded cabbage
- Thinly sliced green onion/scallions
- Fresh cilantro
- Hot sauce
For serving:
- Lime wedges
- Toasted tortilla chips or fresh, warm tortillas
Instructions
- Heat the oil in a medium pot over medium heat. Add the onion, and cook over medium-low, stirring occasionally, until very soft. About 15 minutes.
- Add the cumin and chili powder, then cook for another minute.
- Stir in the canned diced tomato, black beans, pinto/garbanzo/kidney beans, and broth.
- Bring to a slow boil, then cover and simmer for 20 minutes.
- Add the zucchini, bell pepper, and corn, and simmer another 10 minutes or until the vegetables are cooked to your liking.
- Remove from heat, then stir in the cilantro, lime, and salt, to taste.
- Spoon into bowls, then top with cheese of choice, avocado, pepitas, cabbage, green onion, cilantro, and hot sauce. Serve with lime wedges and toasted tortilla chips or warmed fresh tortillas, if you wish.