Who doesn’t love chili? Since people like it so many different ways, I have a good base recipe here that you can tweak a little, if you prefer. See my Fresh Tips to boost the spice or add in beer, for example.
Vegetarian, Wheat Free, Gluten Free, Soy Free, Nut Free
HEAT oil over medium heat in large pot. Add onion, bell pepper and zucchini; cook 5 to 7 minutes or until tender, stirring occasionally. Add garlic and seasoning; cook and stir 30 seconds.
STIR in remaining ingredients; bring to a simmer. Cook 20 to 30 minutes, stirring occasionally.
Serve with shredded Cheddar cheese, sour cream, sliced green onion and cilantro.
Add 1 cup corn kernels with beans.
Add a few dashes of smoked paprika, and/or Mexican oregano.
Substitute 1 cup beer for one cup of broth.
Substitute diced tomatoes with green chilies for diced tomatoes.
Do you like your chili chunky and thick? Reduce broth to 1 cup.
KICK UP THE HEAT
Add an extra teaspoon of chili powder and several dashes of red cayenne pepper.