It’s fall and has finally dipped into double digit temperatures here in Phoenix so you know what that means… time for chili! This recipe makes a lot so invite some friends or family over, turn on a football game, and enjoy! Don’t forget to make the cornbread to go along with it!
1 T olive oil
46 fl ounces tomato juice
2 large peppers, cut into large pieces (I used 1 green pepper and several small red, yellow, and orange peppers)
1 bunch green onions, cut into large pieces
12 ounce jar sliced jalapeños, drained
2 can diced tomatoes (or 4-5 whole tomatoes, cut into large pieces)
2 cans Bush’s Chili Magic Traditional Chili Starter beans (or any canned chili beans)
2 t chili powder
1 t ground cumin
2 zucchini, diced
Daiya cheddar shreds
Put peppers, onions, and jalapeños in a food processor and pulse until finely chopped. Heat olive oil in a large pot and sauté pepper-onion mix for a few minutes. Add tomato juice. If using fresh tomatoes, put them in the food processor and pulse a few times until diced. Add those to the pot. Add the beans (rinse the inside of the bean cans with a little water and pour that into the pot) and spices to the pot and bring to a boil. Immediately reduce heat to low and cover, simmering for 30-40 minutes. Add the zucchini and simmer another 20-30 minutes. The flavor of the chili will be even better the next day!
To serve, top with Daiya cheddar shreds, freshly diced avocado, and tortilla chips. Don’t forget to make cornbread to go along with it!
Now off you go to whip it up vegan!