Hearty Vegan Chili

This dish is a hearty, family favorite, especially on chilly autumn and winter nights. For those with family members or guests who can eat salt, try serving with tortilla chips on the side.

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	60 minutes
Servings	8–10
Category	Mexican
Keep Time in Fridge	4—5 days
Keep Time in Freezer	1 month

Ingredients

• 2 medium onions, diced (2 cups)

• 2–3 zucchini and/or summer squash (a mix of both is nice)

• 2 sweet red peppers, cubed

• 2 large carrots (grated fine)

• 1 cup fresh cut or frozen corn (optional)

• 4 garlic cloves, minced

• 1 can (28 ounces) low-sodium tomato sauce

• 1 can (28 ounces) low-sodium tomatoes, drained and cut up

• 1 can kidney beans

• 1 can black beans

• 2 tablespoons chili powder

• 3–4 tablespoons no-salt seasoning

• 1/4 teaspoon cayenne pepper (optional)

• 1 teaspoon cumin

• 1 teaspoon oregano

Instructions

1. In a large saucepan, sauté zucchini/squash, and onions in water or no- or low-salt vegetable broth.

2. Add peppers, carrots, and garlic. Continue to sauté for 5 minutes.

3. Add tomatoes, kidney beans, black beans, corn, tomato sauce, and spices. Simmer thoroughly for another 30 minutes.

4. Garnish with sliced avocados.