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The weather has drastically changed here in Georgia over this past week, we are finally starting to experience sweater weather. Before I knew it the holidays were here and comfort foods was all that I could think about… I can not wait to start cooking winter meals! The next few months are always full of friends, family, laughter and comfort foods, one of those being chili. You may be looking at this recipe and thinking “yikes, hold the spiciness please!” I find that so many people hold back from enjoying some of their favorite foods during the holidays because they are afraid they may experience discomfort later on. There is no reason why anyone should have to miss out on those delicious foods that they love. I am so excited to share with you today how you can enjoy every bite of those foods you have avoided!
- 1 tsp olive oil, for sautéing
- 3 cloves of garlic, minced
- 1 onion, chopped
- 1 zucchini, diced
- 2 15 oz. cans of beans, drained and rinsed (your choice of beans)
- 14.5 oz. can of diced tomatoes
- 15oz can tomato sauce
- 1/4 cup water
- 1tsp chili powder
- 2tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne
- 2tsp paprika
- 1/4 tsp oregano
- 1/2 tsp crushed red pepper
- salt & pepper to taste
- Sriracha sauce
- avocado, for topping
- In a large pot, heat oil on medium-high heat and sauté onion and garlic for about 3 minutes.
- Add zucchini. Sauté for about 3-4 minutes or until soft.
- Add in beans, tomatoes, tomato sauce, water and spices. Bring to a boil and then reduce heat to simmer for 10 minutes.
- Mix in some sriracha sauce, the amount simply depends on on your preference for spiciness!
- Top with avocado and enjoy.
The final step allows you to adjust how spicy the dish is. I thought long and hard about whether or not I should add hot sauce or sriracha and in the end… the sriracha sauce won! I think this gives it a more ethnic flavor and isn’t as overpowering as a hot sauce would be! If you are as obsessed with sriracha as I am, then feel free to top the chili with more.