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Spicy Veggie Bean Chili Recipe

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This recipe for Spicy Veggie Bean Chili is from The Kordulak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup vegetable broth (or 1 tablespoon olive oil, for sautéing)
1 onion, diced
1/2 of a jalapeño, finely diced (optional)
6 cloves of garlic, minced
1 bell pepper, any color, diced
1 zucchini, diced
2 15 oz. cans of black beans, drained and rainsed
1 28 oz. can of diced tomatoes
1 cup vegetable broth or water (or more as needed, depending on your consistency preference)
1 cup cooked quinoa (or millet/brown rice)
SPICE BLEND
1.5 tablespoons chili powder
2 teaspoons cumin
1.5 teaspoons paprika
salt and pepper, to taste
fresh juice from 1/2 lime
Directions:
Directions:
In a large pot, heat veggie broth/oil on medium-high heat and sauté onion, jalapeño and garlic, for about 3 minutes. Add bell pepper and zucchini. Sauté for about 3-4 minutes or until soft. Add in black beans, tomatoes, vegetable broth/water, quinoa and the spice blend. Bring to a boil and then reduce heat to simmer for 10 minutes.
Top with avocado and cilantro.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
35 min

 

 

 

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