Vegan Chili

I served this over baked potatoes and topped it all with cashew cream. You could also serve it with corn bread, or do a casserole with a layer of chili and then a layer of corn bread batter, baked until the corn bread is done. (You could also sprinkle crumbled tortilla chips over the top.)

Ingredients:

• 1 onion, diced
• 1 green pepper, diced
• 2 jalapeno (or other) peppers, diced
• 1.5 cups water
• 2 T chili powder
• 1 T cumin
• 1 T date sugar
• .5 T smoked paprika
• .5 tsp cayenne powder
• salt and pepper to taste
• 4 cloves garlic, minced
• 2 zucchini, chopped
• 2 28 oz cans diced tomatoes (with liquid)
• 2 cans beans (I used white beans and pinto beans; you could also use black beans, kidney beans, navy beans…)

Method:

1. Saute onion and peppers in a dry pan along with spices (chili powder through pepper) until soft and slightly carmelized. Add a bit of water to deglaze the pan.
2. Add garlic and zucchini and cook for a few more minutes.
3. Add the rest of the water, tomatoes, and beans and simmer for 30 minutes.