Smoky Vegetarian Chili With Beans

Name: Smoky Vegetarian Chili With Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 yellow onion; 2 cloves garlic; 1 medium yellow squash; 1 medium zucchini; 2 large bell peppers (-any color); 1 cup corn kernels (-fresh (about 2 ears) or frozen); 1 tablespoon ancho mild chili powder (-see notes for spicy options); 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 tablespoon smoked sweet paprika; 3 tablespoons tomato paste; 2 14-ounce cans diced fire-roasted tomatoes; 2 6-ounce cans of diced green chilis (-or a small jar of salsa verde); 2-3 14-ounce cans of beans (-your choice -I use black beans, pinto beans, and kidney beans); 2 tablespoons neutral oil (-avocado or cold pressed canola oil); 2 cups vegetable broth or water (-or beer, for more flavor); 1 teaspoon smoked sea salt or regular kosher salt (-NOT hickory or mesquite smoked salt. See notes.); ¼ teaspoon white or black pepper; 1 teaspoon dried oregano ( -Mexican oregano if you can find it); cilantro, chopped avocado, queso fresco, cheddar cheese, diced red onion, sliced green onion, nonfat Greek yogurt, your favorite hot sauce

Smoky Vegetarian Chili With Beans

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