chili out!

I love soup.

It's comforting, usually reheats well even if you make a mega batch, can be very nutritious, and can take care of any number of items you might have lingering in your produce drawer. This chili checks each and every one of those boxes and has the added perk of being extremely photogenic.

If you'd rather use winter squash instead of zucchini, that's fine and appropriate, you just might have to cook it some first or simmer the whole pot a little bit longer. Feel free to add some extra heat to your batch too, whether in the form of more chile powder, chipotle peppers, hot sauce, or all three!

And hey--don't be afraid to enter my giveaway for a $50 gift code to NOVICA. It's a great site!

Vegetable Chili for the Masses
Makes 8-10 servings
Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 large or 2 medium carrots, cut in small dice
• 1 bell pepper, diced
• 2 medium zucchinis, chopped
• 2 large garlic cloves, minced
• 2-3 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 28-ounce can chopped tomatoes
• 1 teaspoon dried oregano
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups frozen corn kernels
• Salt, black pepper, and granulated sugar, to taste
• 1/2 cup chopped cilantro
• Grated cheddar or pepper jack cheese, for garnish (optional)

Directions:
Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot, pepper, and zucchini. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes.
Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin.
Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan.
Add the tomatoes and oregano, and salt to taste.
Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato sauce and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
Add the beans and corn and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes.
Taste and adjust salt, pepper, and sugar.
Shortly before serving, stir in the cilantro and simmer for 5 minutes.
Top each portion with sour cream and/or sliced scallions, if desired.

Not in the mood for chili? My fellow contributors to The Casual Veggie (available now!) have you covered:

The Delicious Balance: Butternut Squash Soup
Pumpkin and Peanutbutter: Cauliflower Leek Soup with Crispy Brussels Sprouts
Where is My Spoon?: Sunchoke Soup with Bacon
Craving Something Healthy: Polish Mushroom Soup with Barley
Family For Health: Lime Coconut Fish Soup with Acorn Squash
​Key Ingredients: Slow Cooker Bund Lentil Soup
Jeanie and Lulu’s Kitchen: Root Vegetable Stew