Vegetable Chili

• 2 tablespoons olive oil
• 1 onion chopped
• 2 teaspoons chili powder mild
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 medium zucchini chopped
• 2 medium carrots chopped
• 2 cans mixed beans 15 oz each, drained and rinsed
• 14 ounces diced tomatoes
• 3 tablespoons tomato paste
• plain yogurt
• rice
• cilantro leaves to garnish

1. Heat the oil in a large saucepan on medium heat. Cook the onion for 5-6 mins until soft. Add the spices. Cook for 1 min, stirring.
2. Add the zucchini and carrots. Cook for 5 mins until beginning to soften. Add the beans, tomatoes and tomato paste. Bring to a boil, stirring occasionally to break up the tomatoes. Reduce the heat to low. Cover and simmer for 20-25 mins or until the vegetables are tender.
3. Season generously with salt and freshly ground black pepper. Serve on rice topped with yogurt. Garnish with cilantro leaves and an extra grinding of black pepper.

olive oil, onion, chili powder mild, ground cumin, ground coriander, zucchini, carrots, mixed beans, tomatoes, tomato paste, yogurt, rice, cilantro

Taken from www.yummly.com/recipe/Vegetable-Chili-1400908 (may not work)