My Aunt made us this chili last year and I was surprised how delicious and hearty a vegetarian chili could be! The chili is jam-packed full of nutrient rich vegetables, and the addition of apples gives it a little extra sweetness. Try serving the chili over brown rice or quinoa and make sure to add a dollop of greek yogurt on top.
1 can black beans
1 can kidney beans
2 can pinto beans
4 potatoes chopped into 1/2 inch cubes
4 zucchini cut into 1/4 inch slices
4 tomatoes chopped
3 cups of frozen sweet corn
3 onions, chopped
3 apples, diced
3 Tbs chili powder
3 Tbs cumin
1 tsp cinnamon
1 tsp crushed red pepper
salt to taste
Combine beans, vegetables, apples & spices in a large chili pot. Bring to a simmer.
Lower heat to the lowest setting possible, cover and let simmer for 2 hours. Stir every 15-30 minutes or so. If the chili is to watery after it simmers down leave the lid off to let some liquid cook off.
Serve over rice/quinoa, and top with greek yogurt.