Hearty Veggie Chili

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 zucchini, diced
• Salt and black pepper, to taste
• Shredded cheese and diced avocado, for serving

Instructions

1. 1Heat the olive oil in a large pot over medium heat and cook the onion and bell pepper for 5 minutes until softened.
2. 2Add the garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute until fragrant.
3. 3Stir in the crushed tomatoes, kidney beans, black beans, corn, and zucchini.
4. 4Bring to a simmer, then reduce the heat and cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened and the zucchini is tender.
5. 5Season with salt and pepper to taste.
6. 6Ladle into bowls and top with shredded cheese and avocado.

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