Vegetarian Tortilla Chili

Chiles, chili powder and garlic add the heat to meatless chili that features organic fire roasted tomatoes, pinto beans and zucchini.

Prep Time:20 min

Start to Finish:45 min

Makes:6 servings (1 cup each)

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Ingredients

1	tablespoon olive oil
1	medium onion, chopped
1	Anaheim or poblano chile, seeded, chopped
2	cloves garlic, chopped
2	cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes or regular diced tomatoes, undrained
1	can (15 oz) pinto beans, drained, rinsed
1	cup water
1	tablespoon chili powder
1/2	teaspoon kosher (coarse) salt
1	medium zucchini, chopped
3	oz yellow corn tortilla chips
1	medium avocado, pitted, peeled and chopped
1/2	cup shredded Monterey Jack cheese
2	tablespoons chopped fresh cilantro

Preparation Directions

1.	In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5 to 7 minutes, stirring frequently, until tender.
2.	Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5 to 7 minutes longer, stirring occasionally, until zucchini is tender.
3.	To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.
High Altitude (3500-6500 ft): No change.

Did You Know?

The generally mild, but not too hot, Anaheim chili pepper is named after the California city, and is one of the most commonly available chilies. It is usually medium green in color and has a long, narrow shape.

We recommend using organic ingredients where available. For more information see Why Go Organic?