Ultra Healthy Mexican Vegan Chili
Servings: 4
Recipe Directions
Nutrition Information
Ingredients
- ½ medium sized onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 2 cloves garlic, minced
- ¼ red pepper, chopped
- ¼ yellow pepper, chopped
- 1 jalapeno pepper, diced
- ¼ cup canned corn, or fresh corn if desired
- 1 small can pureed tomatoes
- ½ zucchini, chopped
- ¼ cup canned red pinto beans
- Salt and pepper
- GO Veggie! Dairy Free Mexican Style Shreds to top servings
Instructions
Sauté chopped onion over medium/ high heat in nonstick pan with olive oil and add chili powder, cumin, salt and pepper, minced garlic, red pepper, yellow pepper (one color is fine), and jalapeno pepper.
When vegetables are soft, add corn and pureed tomatoes. Add zucchini. When vegetables are cooked, add red pinto beans if desired. Add salt and pepper to taste.
Add shreds and broil until they are melted and lightly browned.
