Very Veggie Chili
HOORAY for another easy, healthy, out-of-this-world delicious, and inexpensive meal. The best part about vegetarian meals - in this case vegan ;) - is they won't break the bank and can be very satisfying. Enjoy!
½ red bell pepper, diced
½ green pepper, diced
2 medium zucchinis, diced
1 large white or yellow onion, diced
2-3 cloves garlic, crushed
1 medium sweet potato, diced
1 cup chopped baby carrots
1 cup frozen corn kernels
3/4 cup whole grain couscous
1 15-oz can dark red kidney beans, rinsed and drained
1 15-oz can light red kidney beans, rinsed and drained
1 8-oz can tomato sauce, no salt added
2 tbsp adobo sauce (or any hot sauce)
2 tsp chili powder
1 tsp cumin
5 cups water
salt + pepper
1. Heat about 2 tbsp olive oil in a large soup pot over medium high heat. Add the red pepper, green pepper, onion, carrots, and garlic, and season with salt, pepper, cumin and chili powder. Cook together about 5 minutes.
2. Add the corn, beans, tomato sauce, and adobo sauce, and cook together another minute. Then add 5 cups of hot water and bring to a boil.
3. Add the sweet potato and cook about 10 minutes or until the chili reduces to thicker consistency. Stir in the zucchini and couscous, turn off the heat, and cover the pot for another 10 minutes so the couscous and zucchini cook.
Notes: Add more veggies!! Try adding diced yellow squash, natural tomatoes, orange and yellow bell peppers. Garnish with cilantro for extra flavor.