Once it becomes translucent, add 2 cups of diced zucchini or any veggies that you would like. Sprinkle them with salt.
Cook the onions and vegetables for about 5 minutes. Add the spices, a can of crushed tomatoes, 2 cans of drained and rinsed beans, corn (optional), and water. Give it a stir.
Let it simmer on the stove-top for at least an additional 20 minutes to allow the flavors to blend. Add salt and additional spices to taste.
Serve hot with vegan sour cream and/or vegan cheese sprinkled on top.
Notes
You can also add any type of vegan ground beef substitute or taco-style crumbles when you add the veggies if you want a meatier chili.
Add an additional ½ cup of water if you want to keep the chili on the stove for a long time so it doesn’t dry out too much.
Chili powders vary greatly in levels of spiciness. Some have almost no spice others will overwhelm you, so add the chili powder slowly and taste if you are not sure about your brand.
This vegetarian chili will keep well in the freezer for up to 3 months in a well-sealed container.