- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 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
Directions
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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