Vegetarian Chili

The Strides are a family of meat lovers, but we still appreciate a hearty, meatless meal now and again. You certainly can add some ground turkey or ground beef to the recipe, but you'll want to increase the amount of spices accordingly.

Vegetarian Chili

MCT oil
1 medium sweet onion, chopped small
6 garlic cloves, minced
1 green bell pepper AND 1 red bell pepper, chopped small
1 medium zucchini, chopped small
1 tablespoon chili powder
1½ teaspoons dried oregano
1 teaspoon sea salt
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 (15.5 ounce) can EACH: kidney beans and black beans, drained and rinsed
1 (28 ounce) can diced or crushed tomatoes, undrained
1 cup whole kernel corn (fresh or frozen)

Heat a large Dutch oven over medium heat with a drizzle of oil in the bottom. Add onion and cook for two minutes, then add garlic and cook for one more minute. Add chopped bell peppers and zucchini and cook until almost tender, about 4-5 minutes. Add spices; mix until distributed. Add beans and tomatoes, stirring to combine. Increase heat to medium-high until the mixture is boiling, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally. Add corn and cook for one more minute, to allow corn to warm through.

Serve with shredded cheese, sour cream, or avocado.