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How better to wrap up a rainy day (or a rainy week) than a bowl of homemade vegetable chili?
Super easy to make - prep time is around 25-30 mins and the overall cost of the meal is under $10 for roughly 4-6 servings. And it is oh so yummy!
Here is what you are going to need:
- One cup rough chopped mushrooms
- 1/2 cup diced zucchini
- 1/2 cup onion
- 1 anaheim pepper
- 2 cans of beans of your choice
- 2 Tablespoons of Jalepeno Vinegar
- 1 Tablespoon Chipotle Oil
- 28 oz. canned/jarred tomatoes
- 1/2 cup shredded cheese (Optional)
- 1 chopped avocado (optional)
- Sour Cream (optional)
Step 1: Sauté onion, anaheim pepper and zucchini on a high heat for 2 minutes on bed of 1 tablespoon of Chipotle Oil. Add in mushrooms for additional 2 minutes. When all at nearly cooked, splash in 2 tablespoons of Jalepeno Vinegar to amp up the heat a little.
Optional - if you prefer even more spice/heat, add in a pinch of red pepper flakes at this point.
Step 2: Toss in the 2 cans of beans and 28 oz. of tomatoes. Turn heat to medium and let cook for roughly 10 minutes.
Step 3: Serve! Add shredded cheese, avocado and sour cream to your taste.
This dish is AMAZING on its own but of course... a fantastic slice of garlic bread rounds out the meal perfectly! We promise - this meal will have you looking forward to the next rainy day!