Summer Veggie Chili

Summer Veggie Chili 

Time: about 30 minutes
Makes: 4-6 Servings 

 What you will need:


  • 1 Red Onion (chopped)
  • 5-6 Cloves Garlic (minced)
  • 1 Med Zucchini (cut into 1/2in thick pieces) 
  • 1 Red Pepper (chopped)
  • 1 Green Pepper (chopped)
  • 1 8oz Package Shiitake Mushrooms (cut into 1/2in pieces) 
  • 1 Green Onion (chopped)
  • 1 Can Roasted Tomatoes (drained)
  • 1 Can Black Beans (drained)
  • 1/2 Cup of Corn (I used organic frozen corn)
  • Juice of 1 Lemon
  • 1 TBS Coconut Oil
  • 1 tsp Chili Lime Salt 
  • 1 tsp Coriander
  • 1/2 tsp Cumin
  • 1/4 Cup Nutritional Yeast
  • 1 tsp Salt and Pepper + more to taste 


 *Optional (for topping):
Avocado
Lettuce
Daiya Shreads 


To Make: 
~ Heat oil in large pot on med/high heat.
~ Add onion and garlic and cook 1-2 minutes until onions start to get translucent.
~ Add fresh vegetables and spices and cook 1 minute on medium.
~ Add beans, tomatoes, and nutritional yeast and bring to a simmer.
~ Simmer staring occasionally for 15-20 minutes.
~ Rest for 2-3 minutes before serving.
~ Top with green onion, lettuce, avocado, cheese, or any other chili topping.




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