After creating this recipe, I now crave it, especially on colder days. I love that it's healthy, but even more than that, it's super delicious!
1 tablespoon olive oil
1 large yellow onion, chopped
2 medium-sized carrots, chopped
1 green or red bell pepper, seeded and chopped
1 small to medium zucchini, diced
1 jalapeno, seeded and minced
4 large cloves garlic, minced or crushed
One 28-ounce can of organic tomatoes, diced
Three 15-ounce cans of beans (1 each black, pinto, and red kidney)
1 cup of corn (fresh or frozen)
3 tablespoons tomato paste
1 tablespoon agave
1 teaspoon ground cumin
1 tablespoon chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
freshly ground black pepper
Juice of 1 lime
1/4 cup cilantro, finely chopped
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and carrots. Sauté until the onion softens, about 4 or 5 minutes.
Add the bell pepper, zucchini, and jalapeno. Cook for 3 to 5 minutes. Add the garlic, and cook for another minute.
Stir in the tomatoes, beans, corn, tomato paste, agave, cumin, chili powder, red pepper flakes, salt, and pepper, and simmer on low for 40 to 45 minutes.
Remove from heat and stir in the lime juice and cilantro.
Adjust the seasonings as needed. Sprinkle each serving with additional chopped cilantro if desired.
A great chili recipe always needs the perfect Cornbread to go with it!
