Ultra Healthy Mexican Vegan Chili


  • 1/2 medium sized onion, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1/4 red pepper, chopped
  • 1/4 yellow pepper, chopped
  • 1 small can pureed tomatoes
  • 1/2 zucchini, chopped
  • 1/4 cup canned red pinto beans


  1. Sauté onions over medium/high heat in nonstick pan with nonstick spray and add
  2. chili powder, cumin, salt and pepper, minced garlic, red pepper, yellow pepper (one color is fine)
  3. When vegetables are soft, add pureed tomatoes (can says tomato sauce but the only ingredients are unseasoned pureed tomatoes).
  4. Add zucchini.
  5. When vegetables are cooked, add red pinto beans if desired. It is even delicious without the red beans!
  6. Add salt and pepper to taste.