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Winter is finally setting in, and you may find your mind drifting to scenes of warm, sunny beaches. Alas, a tropical vacation isn’t always so easy to escape to. Instead of accepting your frigid fate, try making this Mexican veggie chili that’s ready in just 30 minutes. Curl up with a big bowl in your lap, close your eyes and you can almost hear the waves crashing on your imaginary beach vacay.

 - 1 tablespoon olive oil
 - 1 small onion, diced
 - 1 clove garlic, minced
 - Coarse salt and ground pepper
 - 2 zucchini (about 1 pound total), sliced
 - 2 carrots, sliced
 - 1 red pepper, diced
 - 1 tablespoon chili powder
 - 1 teaspoon ground cumin
 - 1 teaspoon smoked paprika
 - 1 can black beans, rinsed and drained
 - 1 can kidney beans, rinsed and drained
 - 1 can (28 ounces) crushed tomatoes
 - 1 package (10 ounces) frozen corn kernels, thawed

Step 1: In a large pot, sauté the olive oil, onions and garlic over medium heat. Add the cumin, chili powder and smoked paprika. Continue to sauté until brown and fragrant.

Step 2: Add in the zucchini, carrots and bell peppers and cook for another 8 minutes, stirring regularly.

Step 3: Next come the tomatoes, beans and corn. Try not to drool over the pot just yet. 

Step 4: Let the chili simmer for 20 minutes. Serve warm with a dollop of sour cream. And then go back for seconds…or thirds. (We won’t judge.)

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Additional Reporting by Abby Hepworth

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