Veggie Chili With Avocado and Cilantro

Bowl of veggie chili with avocado and cilantro
Veggie Chili With Avocado and Cilantro

If you are looking for a one-pot delicious plant based meal, try this Veggie Chili. It brims with flavour and is loaded with veggies. If you use canned beans, be sure to rinse them first to eliminate excess starch and salt. This meal is great for lunch, dinner and freezes well.

Serves 4-6

pot of veggie chili
Veggie Chili With Avocado and Cilantro

1 tablespoon vegetable oil
1 medium size onion, peeled and chopped
1-2 cloves garlic, minced
1 carrot, diced
1 celery stick, diced
1 cup zucchini, cubed
1 cup frozen corn
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
Pinch crushed red pepper (optional)
1 19 ounce (540 ml) can black beans, drained and rinsed
1 19 ounce (540 ml) can kidney beans, drained and rinsed
1 28 fl oz (796 ml) can diced tomatoes
3/4 cup mild or medium tomato salsa
2 cups vegetable broth
Cilantro, chopped
Avocado, diced

In a large saucepan heat oil over medium-high heat. Add onions and sauté 1 minute.  Add garlic and sauté both for 5 more minutes until onions are slightly golden. Add carrot, celery and zucchini and sauté 1 minute. Add cumin, oregano, chili powder and crushed red pepper, if using. Sauté a few more seconds then add both beans, tomatoes, salsa and vegetable broth. Bring to a boil. Then lower temperature and simmer for 20 minutes. Serve with cilantro and avocado sprinkled on top.

Ingredients for veggie chili
Get your ingredients out before starting to cook

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