Summer Garden Chili
Ingredients
- 3 tablespoons coconut oil
- 4 cloves garlic minced
- 1 large yellow onion diced
- 2 cups frozen corn or fresh
- 1 large jalapeno pepper seeded and minced
- 1 large zucchini diced
- 1 large yellow squash diced
- 1 medium green bell pepper seeded and chopped
- 1 medium red bell pepper seeded and chopped
- 4 cups vegetable broth
- 1 28-oz. can crushed tomatoes
- 1 14.5-oz. can kidney beans drained
- 1 14.5-oz. can navy beans drained
- 2 tablespoons tomato paste
- 3 tablespoons Worcestershire sauce
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dried oregano
- sea salt and freshly ground black pepper to taste
Instructions
- Place all ingredients in a large slow cooker, stir well to combine, and cook on high for 3 to 4 hours. Once done, taste and adjust seasoning if necessary, then serve.
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