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Bean & Vegetable Chili

Serves 8



2 Tablespoons extra virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, minced

1 ½ teaspoons ground cumin

½  teaspoon chipotle chili powder

ground pepper to taste

6 ounces tomato paste

1 medium zucchini, cut into ½” dice

1 medium red pepper, cut into ½” dice

1 cup corn kernels

15.5 ounce can black beans, drained and rinsed

15.5 ounce can pinto beans, drained and rinsed

14.5 ounce can diced tomatoes with green chiles

14.5 ounce can diced tomatoes

2 limes


In a large pot, heat oil over medium heat.

Add onions and simmer until soft and translucent, but not browned.

Add garlic and cook until aromatic, but not browned.

Add cumin, chile powder and pepper.

Cook until spices are aromatic.

Add zucchini, red peppers and tomato paste.

Cook, stirring frequently, until paste is deep brick red, about 3 minutes.

Stir in corn, black beans, pinto beans and canned tomatoes.

Add two cups of water and bring to a boil.

Reduce to medium and simmer for 20 minutes, until zucchini is tender.

Finish with the juice of 2 limes when done cooking.

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