Cut all the vegetables in 1/4-inch pieces. Adjust the amount of chili powder for your taste and for heat. I make my own non-spicy chili powder. Prep onion, carrots and celery to start. Prep the rest while it cooks. - Jenny Jones
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 1 clove garlic, crushed
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 cups chicken or vegetable stock
- 1/2 cup diced zucchini
- 1/2 cup diced bell pepper (I use yellow)
- 14 1/2 ounce can petite diced tomatoes in juice
- 2 teaspoons chili powder
- 1/2 teaspoon salt + pepper to taste
- 1 cup fresh spinach, coarsely chopped (1 ounce)
- 15-ounce can red kidney beans, drained & rinsed
- 15-ounce can black beans, drained & rinsed
- 1/4 cup water or stock + 2 teaspoons flour
- Heat oil over med-high heat and sauté onion and garlic for 1 minute.
- Add carrots, celery, and stock. Bring to a boil, cover, reduce heat and cook for 5 minutes.
- Add zucchini, bell pepper, tomatoes with the juice, chili powder, salt & pepper. Bring to a boil, cover, reduce heat and cook for 5 minutes.
- Add spinach and beans. Bring to a boil and cook UNCOVERED, stirring occasionally, for 2 minutes.
- Whisk together water (or stock) and flour and stir into the chili. Cook uncovered another 3 minutes.
More: There's more on this recipe in my blog. Click here.
Note: Want My Homemade (not spicy) Chili Powder Recipe? Click here.