Veggie Chili

1 large onion, chopped

3 garlic cloves, minced

1 8oz package of baby portobello mushrooms, chopped small

2-3 Zucchini and/or yellow squash, chopped small

1 fresh jalapeño, seeded and chopped small

1 can kidney beans

1 can black beans

1 can diced or crushed tomatoes

1 can Rotel tomato and chili

2 tbs chili powder (or more to taste)

1 tsp cumin

1/2 tsp paprika

1 tsp salt

Cayenne pepper (optional)

• Sautéed onion & garlic until onion becomes translucent

• Add mushrooms, zucchini, jalapeño and stir. Cook down until most water is out of veggies, 10-15 minutes

• Add beans, tomatoes, and seasoning. Let cook down for at least 30 min. The longer, the better. Add more salt, to taste.

• Serve with whatever chili fixings you like such as avocado, chopped scallions, sautéed ‘plant based meat’, sour cream or goat cheese (for the vegetarians), tortilla chips