It ended up quite tasty, but I still found myself missing that rich meaty flavor that beef (and its fat) imparts to chili. Note all the cheese on my serving. It still doesn’t make up for the lack of meat.
Chop and saute until softened in 1-2 t. olive oil:
1/2 a medium zucchini (half-circles)
1 medium onion
1-2 stalks celery
1/2 a red bell pepper
a 28 oz. can of ready-cut tomatoes
1 c. of water
1 14.5 oz. can black beans
1 14.5 oz can pinto beans (or whatever you’ve got is fine)
2-3 T. chili powder
1 -2 t. cumin
salt & pepper
1/4-1/2 t. cayenne (depending on how spicy you like it)
a couple of handfuls of frozen corn, thawed
I also had a roasted poblano chili that I peeled and chopped. Can’t say I really think it added anything in the end.
Bring to a boil. And then turn down to a simmer for 1-2 hours. Check periodically for consistency and the spices. Add more salt, chili powder and cumin to taste.
Top w/ grated cheddar cheese, plain yogurt, onions (or whatever you like).