Zucchini Vegetable Chili

Serves 6

Ingredients

3 medium zucchini, diced

1 medium onion, diced

1 green bell pepper, diced

2 medium carrots, finely diced

3 cloves garlic, minced

1 can (14–15 oz) no-salt-added diced tomatoes, with juices

1½ cups corn kernels

1½ cups no-salt vegetable broth

2 tablespoons apple juice

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

Pinch cayenne, optional

1 tablespoon lime juice

2 tablespoons chopped fresh parsley or cilantro

Cooked rice, for serving

Optional Level 2 Addition

1 can (14–15 oz) no-salt-added kidney or black beans, drained and rinsed

Directions

Add the onion, green pepper, carrots, garlic, apple juice, and a few tablespoons of broth to a large pot. Cook over medium heat for 5–7 minutes. Add the cumin, paprika, smoked paprika, garlic powder, onion powder, and black pepper. Stir for about 30 seconds. Add the zucchini, tomatoes with their juices, corn, and 1 cup broth. Bring to a gentle boil. Reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the zucchini and carrots are tender. If using beans, stir them in during the last 10 minutes. Add additional broth as needed depending on how thick you like your chili. Remove from the heat and stir in the lime juice and parsley or cilantro. Serve over cooked rice.

Check out our recipe vlog:

The Zesty Spoon - YouTube