🥄 Ingredients:
🔸2 tablespoons olive oil
🔸1/2 onion, finely chopped
🔸1 cloves garlic, minced
🔸1/2 red bell pepper, diced
🔸1/2 yellow bell pepper, diced
🔸1/2 zucchini, diced
🔸1/2 carrot, grated
🔸1/2 can (7 oz) black beans, drained and rinsed
🔸1/2 can (7 oz) kidney beans, drained and rinsed
🔸1/2 can (7 oz) diced tomatoes
🔸1/2 cup corn kernels (fresh or frozen)
🔸1/2 cup vegetable broth
🔸1/2 teaspoon chili powder
🔸1/2 teaspoon cumin
🔸1/2 teaspoon paprika
🔸Salt and pepper to taste
🔸1 portion of rice, cooked
🥄Tortilla chips
🔸1 cup shredded lettuce
🔸1/2 cup diced tomatoes
🔸1/2 cup shredded cheddar cheese
🥄 Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
Add diced red and yellow bell peppers, zucchini, and grated carrot to the pot. Cook until the vegetables are tender.
Stir in black beans, kidney beans, diced tomatoes, corn, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
While the chili is simmering, prepare the nacho salad. Arrange a layer of shredded lettuce, top with tortilla chips, diced tomatoes, and shredded cheddar cheese.
