| 20 | 60 | 401 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 6 |
| 1 tbsp | Avocado oil (or coconut oil) |
| 1/2 medium | White onion (diced) |
| 1 clove(s) | Garlic (minced) |
| 1 tsp | Black pepper |
| 1/2 cup | Carrots (diced) |
| 1 medium pepper(s) | Green bell pepper (diced) |
| 2 large potato | Sweet potato (diced, skin on) |
| 1 cup | Zucchini (chopped) |
| 2 tbsp | Chili powder |
| 1 tbsp | Cumin (ground) |
| 1 1/2 tsp | Garlic powder |
| 1 1/2 tsp | Paprika, smoked |
| 1 can (15oz) | Black beans, canned (low sodium; slightly drained) |
| 1 can(s) (15oz) | Pinto beans, canned (low sodium; slightly drained) |
| 1 can (15oz) | Chickpeas, canned, low sodium (rinsed and drained) |
| 1 can(s) (16 oz) | Diced tomatoes, low sodium, canned |
| 1/2 cup | Tomato paste, canned |
| 2 1/2 cup | Vegetable stock/broth, low sodium |
| 2 tbsp | Maple syrup (or agave nectar (or substitute coconut sugar)) |
| 2 cup | Frozen yellow corn kernels |
Heat a large pot over medium heat. Once hot, add the grape seed oil, onion, and garlic. Season with a pinch of pepper. Stir.
Cook for 4-5 minutes or until the onion is soft, translucent, and slightly golden brown. Reduce the heat if browning too quickly.
Add the carrots, bell pepper, sweet potatoes, and zucchini. Season again with a healthy pinch of pepper (be generous), followed by chili powder, cumin, garlic powder, and paprika.
Stir to coat. Cook over medium heat for 3-4 minutes to let flavors infuse and cook the vegetables.
Next add the black beans, pinto beans, chickpeas, tomatoes, tomato sauce, broth, maple syrup, and hot sauce (optional).
Stir.
Bring the chili to a low boil, then reduce the heat to low and simmer. Add the drained corn and stir. cover and cook for at least 30 minutes or until thick and all of the vegetables are tender. The longer it simmers, the richer and thicker it will become.
Taste and adjust the seasonings as needed. I add more chili powder and cumin for heat and sweetener to balance the flavors.
Serve hot with recommended toppings. Leftovers will keep covered in the refrigerator for 4-5 days, or in the freezer up to 1 month.
| Meat Alternative | 1.2 |
| Vegetables | 4.8 |
