- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- Serves: 2
- Yield: About 2 quarts
Ingredients
- 1 tbsp. Olive oil (or any other vegetable oil)
- 2 cloves garlic, finely minced
- 110 g Onion (1/2 yellow onion), chopped
- 33 g jalapeno (1 whole), chopped
- 130 g bell pepper (1 whole), chopped
- 85 g carrot (1 medium), diced
- 280 g zucchini (1 whole), chopped
- 1 can (425 g) Triple Bean blend canned beans (kidney beans, pinto beans, black beans)
- 4 tbsp. tomato paste
- 1 1/2 c water
- 1/2 tsp. red pepper flakes
- 1/4 tsp. cumin powder
- 1 tsp. Herbs de Provence (substitute dried Italian seasoning)
- Salt, to taste
- Cilantro/Parsley, to garnish
Instructions
- Microwave the diced carrots with a little water until cooked. Set aside.
- Combine olive oil and minced garlic in a 2 quart pan and place on medium-low heat. Once the garlic is cooked and fragrant, add the chopped onions, peppers, cooked carrots and zucchini.
- Keep stirring until the vegetables begin to soften (but still crunchy). Add the canned beans, tomato paste, water and season with the red pepper flakes, dried herbs, cumin powder and salt. Bring to a slow boil over medium-low heat.
- Once the chilli is bubbling and the vegetables are comfortingly soft, check/adjust seasoning and remove from heat.
- Garnish with freshly chopped cilantro/parsley and serve hot. Chilli tastes better the day after.
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