This colorful, hearty chili is loaded with vegetables, beans, and flavor from warm and smoky spices. With it’s chunky texture you won’t miss the meat. Serve alone with garnishes of choice and a tossed green salad for a bigger meal. Once the prep work is done it goes together easily.
Start by prepping your vegetables and beans. Scrub or peel carrots and chop into ½" pieces. Slice zucchini and yellow squash lengthwise into quarters, then slice out the seedy spongy center. Chop squash into ½" pieces. Chop the onion small and the garlic fine. Open and drain the tomatoes into a bowl, saving the juices. Place the beans in a strainer over the sink, rinse and drain
In a 5 ½-6 quart heavy pot heat olive oil over medium low heat; add onion and cook until soft and translucent, 3-4 minutes. Add the garlic and cook another 30 seconds stirring. Do not let the garlic burn. Add all spices and oregano and stir for 1 minute. Add a ⅓ cup of water to the pot to help the spices release their flavors and aroma.
Stir in carrots and put a lid on the pot. Cook until carrots are softened when pierced with the tip of a paring knife, about 5 minutes. Remove the lid, add the zucchini, yellow squash, tomatoes and beans. Add half of the tomato juices plus the sea salt and pepper. Cover the pot, turn the heat to low and simmer until all vegetables are soft and flavors have blended, 20-30 minutes. Remove the lid and stir the chili. If you want the chili juicer, add the rest of the tomato juices and simmer for a few more minutes. Garnish as desired and serve hot.
Notes
This chili will keep refrigerated for 4 days. Cool completely before refrigerating. To facilitate cooling, pour into a large, wide stainless steel bowl and stir to help release the heat. You can also place a bowl in an ice bath. The more surface area, the faster (and safer) it will cool.