Zucchini & Corn Chili Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook until onions are translucent.
• STEP 2.Add zucchini, corn, and spices to the pot. Stir well to combine.
• STEP 3.Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Add beans and simmer for an additional 10 minutes.
• STEP 5.Serve the chili hot with your choice of toppings, such as shredded cheese, sour cream, or chopped cilantro.

Cooking Tips

• For a spicier chili, add some diced jalapenos or a pinch of cayenne pepper.
• Feel free to customize the vegetables in this chili. You can add bell peppers, carrots, or any other veggies you like.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the chili hot with your choice of toppings, such as shredded cheese, sour cream, or chopped cilantro.
• This chili can also be served over rice or with a side of crusty bread.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.