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.)
- 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…)
- 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.
- Add garlic and zucchini and cook for a few more minutes.
- Add the rest of the water, tomatoes, and beans and simmer for 30 minutes.