Lazy Cook Veggie Chili

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INGREDIENTS

• 1 can of red and white kidney beans each
• 1 bell pepper
• 1 zucchini
• 1 (large) jalapeño
• 1 red onion
• 4 garlic cloves
• Splash of avocado oil (optional)
• 2 cans of diced tomatoes with chili
• 1/2 cup of frozen corn
• Juice of 1 lime
• 1 heaping tbsp cornstarch diluted in a 1/4 cup of water
• 1 tbsp paprika
• 1/2 tbsp cumin
• 1 tsp smoked paprika
• Salt, pepper, chili powder, lime juice to taste

Optional add ons:

• Cilantro or parsley
• Vegan cheese, nacho sauce or sour cream and chips for serving
• Avocado
• Salsa

1. Dice washed/peeled onion, zucchini, bell pepper and jalapeño and mince garlic.
2. Heat up avocado oil (if using)and sauté onion and jalapeño until browned and fragrant, then add garlic, zucchini and bell pepper and sauté for a few more minutes.
3. Add rinsed beans and canned tomatoes and corn, bring to a boil and let simmer for about 10 minutes. Stir in corn starch and water mix, as well as all the spices and keep cooking/stirring until chili is starting to thicken a bit.
4. Season to taste with salt, pepper, extra chili, fresh lime juice and herbs and enjoy