Easy Weeknight Chili

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Step 1

1. Heat oil and Dutch oven over medium high heat until shimmering. Add onions, bell pepper, and one teaspoon salt and cook until vegetables are softened and lightly browned, 6 to 8 minutes. Stir in garlic, chili powder, cumin, coriander, chipotle, and half teaspoon pepper and cook until fragrant, about 30 seconds.

Step 2

2. Stir in kidney beans, tomatoes and their juice, tomato sauce, veggie protein crumbles, broth, zucchini, and yellow squash and bring to boil. Reduce heat to low and summer until squash is tender and chilly is slightly thickened, 35 to 40 minutes. Season with salt and pepper to taste and serve.