Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped red onion
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 cups chopped tomatoes
- 1 16-ounce can black beans, drained
- 1 16-ounce can pinto beans, drained
- 1 cup chopped bell pepper
- 1 cup diced zucchini
- 1 cup sliced mushrooms
- 1 cup corn kernels
- 1/2 cup chopped, fresh cilantro
- 1 cup water
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of extra virgin olive oil in medium pot. Then add 1 cup of chopped red onion, 4 minced garlic cloves, 1 tablespoon of chili powder and 2 teaspoons of cumin. Sauté this mixture over medium heat until the onion is soft.
- Add the remaining ingredients to the pot and bring everything to a boil. Lower the heat and simmer for 20 minutes or until the vegetables are soft. You can add a little more water depending on how thick you like your chili.
