A quick and easy vegetarian chili full of texture and flavor! On the table in an hour. Great for meal prep.
In a large pot or dutch oven, heat the olive oil over medium high heat.
Add the onion and sauté until just softened, approximately 3-5 minutes.
Stir in the minced garlic and cook 1-2 minutes, just until fragrant.
Add the chopped carrots, bell peppers, and celery and allow to cook 5-7 minutes. They should just be starting to soften.
Add the cumin, chili powder, basil, pepper flakes, and salt, stirring until slightly fragrant (approximately 30 seconds).
To the pot, add the puréed tomatoes, water, and zucchini. Bring to a simmer. Reduce heat to low and cover, allowing the mixture to simmer for 15-20 minutes.
Add the beans with their liquid and the corn. Cover and simmer an additional 15-20 minutes to allow the flavors to blend and the corn to thaw.
Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days. Freezes well.