Big Pot of Vegetable Chili
Prep Time: The chili can be refrigerated for up to 5 days.
3 tablespoons olive oil1 large onion, diced2 small zucchini, chopped2 green bell peppers, chopped1 red bell pepper, chopped1/2 red jalapeno pepper, with seeds, chopped2 large garlic cloves, chopped1 small sweet potato, peeled and chopped3 tablespoons mild chili powder1 tablespoon ground cumin1 teaspoon sweet smoked paprika28 ounce can plum tomatoes1 cup water1 packed tablespoon brown sugar1 1/2 teaspoons kosher salt15 ounce can kidney beans, drained and rinsed15 ounce can black beans, drained and rinsed15 ounce can corn, drained1 1/2 cups frozen baby lima beansFor serving: chopped red onion and cilantro, light sour cream and grated cheddar cheese
1. In a large, heavy pot over medium-high heat, warm the oil. Add the onion and saute until it begins to brown, 5 minutes. Add the zucchini, bell peppers, jalapeno and garlic and cook, stirring frequently, until the vegetables soften, about 10 minutes. Add the sweet potato, chili powder, cumin and paprika and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes, water, brown sugar and salt and bring to a simmer.2. Partially cover the chili and simmer over medium-low heat, stirring occasionally, for 45 minutes. Add the kidney and black beans and simmer for 15 minutes more. Stir in the corn and lima beans and simmer until heated through. Serve, passing the garnishes at the table.