Perfect for chilly nights and a good dose of vegetables, this chili comes together in just under an hour!
To prepare vegetables, dice the onion and jalapeno, and roughly chop the bell pepper and zucchini. Just keep things your idea of "bite sized." I removed the seeds from my bell pepper and kept all the seeds from the jalapeno, but if you're sensitive to spice, go ahead and throw out the jalapeno seeds.
Add oil to a pot on medium heat, and add onion, jalapeno, and bell pepper. I went ahead and threw a dash of salt and pepper in there too, just to bring out the flavor. Cook until soft, stirring occasionally.
Add zucchini, corn, tomato paste, and spices, and stir.
Add tomatoes (along with their juice!), black beans, and vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and cook at least another 30 minutes. You can simmer it longer if you'd like to give the flavor even more time to develop.
Serve topped with your choice of chopped cilantro, fresh lime juice, hot sauce, shredded cheese, and avocado, plus maybe some tortilla chips on the side!
recipe from thesavvyplate.com