Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 bell pepper, chopped
– 1 zucchini, chopped
– 1 can (400g) diced tomatoes
– 1 can (400g) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 cup vegetable broth
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Cook until soft, about 3 minutes.
3. Stir in the bell pepper and zucchini. Cook for another 5 minutes.
4. Pour in the diced tomatoes, kidney beans, chili powder, cumin, and vegetable broth. Stir well.
5. Simmer the chili for 20 minutes until thickened.
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