There’s nothing quite as satisfying as a bowl of warm chili and side of homemade corn bread. This soup is filled with healthy veggies and legumes, all packed with fiber to help you feel full longer. It’s also got just enough spice to add a mouth-watering kick of heat.
In a large pot, sauté onion in oil over medium heat for five minutes.
Add bell peppers, garlic, and Serrano peppers, and cook until soft, about three minutes.
Add zucchini, corn, and mushrooms, and cook until vegetables start to brown, about six minutes.
Add chili powder, cumin, salt, and cayenne, and cook until fragrant, about 30 seconds.
Add beans, tomato sauce, chopped tomatoes, and broth. Stir well and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from heat and adjust seasoning, to taste.
Add avocado, green onions, and cilantro to serve, if desired.
Recipe courtesy of The Chopra Center