Vegetable Chili

1 tbsp olive oil

4 mini bell peppers

⅓ large onion

3 cloves garlic

mini carrots

32 fl oz chicken broth (may use vegetable broth)

28 oz can whole peeled tomatoes

3 large spoonfuls tomato sauce

2 tsp chili powder

2 tsp cumin

2 tsp smoked paprika

2 tsp oregano

2 tsp basil

½ tsp chipotle chili pepper

½ cup mixed grains (quinoa, farro, etc.), couscous, and/or orzo.

1 can black beans (drained)

1 can chickpeas (drained)

½ cup edamame

1 can corn (drained)

1 zucchini, sliced in quarters

Dice onions, bell peppers, and carrots. Saute on medium heat in a large pot with olive oil for about 5 minutes, or until translucent. While sauteing, transfer tomatoes into small bowl with all of their juice. Mush tomatoes with hands until broken into small pieces.

Add minced garlic and saute until fragrant, about 1-2 minutes.

Stir in chicken broth, tomato sauce, tomatoes, all spices, and grains. Raise to a light boil then simmer for 15 minutes.

Add in black beans, chickpeas, edamame, corn, and zucchini. Simmer for 10 more minutes. Let cool, top with cheese, chives, sour cream, tortilla strips or desired toppings, enjoy!

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Vegetable Chili