Meatless Autumn Chili

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  • 2 tablespoons olive oil
  • 1 large sweet onion, peeled and diced
  • 1 large red bell pepper, diced
  • 1 jalapeño pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder, or more to taste
  • 1 teaspoon ground cumin
  • 12 ounces ground beef substitute
  • 1 large zucchini, diced
  • 1 cup fresh corn, cut from the cob (or substitute frozen)
  • 2 cups salsa verde (green salsa)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1/4 cup chopped cilantro


Heat oil in a large, heavy pot over medium heat. Sauté onions, red peppers, jalapeño and garlic for 5 minutes, or until tender. Stir in chili powder and cumin and cook for 1 minute. Add beef substitute and remaining ingredients, except cilantro. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, for about 20 minutes. Stir in cilantro.

Special notes:

Serve garnished with grated jack cheese and sour cream if you like!

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