Turn all that glorious late summer produce into a lighter, healthier version of everyone’s favorite comfort food! Casually-vegan and totally delicious.
to serve, as desired: chopped fresh cilantro, sliced avocado, sour cream
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Instructions
Add the olive oil to a large Dutch oven or stock pot set over medium-high heat. Add the bell peppers, poblano and jalapenos (if using), onion, garlic, and salt. Sauté for 4 minutes, just until the veggies begin to soften. Add the chili powder, oregano, cumin, and cayenne, and cook for 1 minute more.
Add the zucchini, corn, beans, stock, and tomatoes to the pot. Stir to combine.
Bring the mixture to a boil, then stir again and reduce the heat to medium-low. The chili should maintain a low simmer. Cook, stirring occasionally, until the veggies are tender and the chili thickens up, about 20 minutes.
Give everything one more good stir to combine. Taste and add a pinch more salt, if desired. Ladle the chili into bowls and serve with a sprinkling of cilantro, sour cream, avocado, or other toppings as desired.
Notes
To make in the Instant Pot:
Set Instant Pot to sauté; add olive oil, bell peppers, poblano and jalapenos (if using), onion, garlic, and salt. Sauté for 4 minutes, just until the veggies begin to soften. Add chili powder, oregano, cumin, and cayenne; cook for 1 minute more.
Add zucchini, corn, beans, and stock; stir to combine. Pour tomatoes and their liquid on top; don't stir.
Cover, seal the lid, and cook on manual/high pressure for 5 minutes. When finished, use the quick release function to vent the steam, carefully open the lid, and stir. Adjust seasoning to taste, and serve!