Best Vegetarian Chili

2 Tbsp olive oil

1 red bell pepper seeded and chopped

2 jalapenos, seeds and ribs removed, chopped, or 1 green bell pepper, chopped (for milder option)

1 medium yellow onion, chopped (1 ½ cups)

2 medium carrots, peeled and diced (1 cup)

4 garlic cloves, minced (1 ½ Tbsp)

2 (14.5 oz.) cans diced tomatoes (fire roasted or regular)

1 (15 oz.) can can tomato sauce

1 ¾ cups low sodium vegetable broth, then more to thin if desired

2 Tbsp chili powder (mild)

1 Tbsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

Salt and freshly ground black pepper

2 small zucchini, ends trimmed, chopped (1 ½ cups)

1 ½ cups frozen corn

1 (14.5 oz.) can dark red kidney beans, drained and rinsed

1 (14.5 oz.) can can black beans, drained and rinsed

Desired toppings (i.e. cheese, avocado, red onion, sour cream, cilantro) (optional)

Directions at cookingclassy.com

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