Servings: 4

Ingredients: subheading: Ingredients:
1 tsp vegetable oil 1 tsp vegetable oil
4 cloves of minced garlic (~ 9 g) 4 cloves of minced garlic (~ 9 g)
1 medium white onion diced (~212g) 1 medium white onion diced (~212g)
2 small red chili pepper diced (~ 16 g) 2 small red chili pepper diced (~ 16 g)
2 medium chopped carrots (~ 200 g) 2 medium chopped carrots (~ 200 g)
2 medium diced zucchini (~350 g) 2 medium diced zucchini (~350 g)
2 medium diced bell pepper (~300 g) 2 medium diced bell pepper (~300 g)
1 can chickpea (240 g drained) 1 can chickpea (240 g drained)
1 can peeled whole tomatoes (240 g drained) 1 can peeled whole tomatoes (240 g drained)
3 can white beans (240 g drained x 3) 3 can white beans (240 g drained x 3)
Dried oregano Dried oregano
Red pepper flakes Red pepper flakes
Garlic powder Garlic powder
Onion powder Onion powder
Black pepper Black pepper
Sea salt, Sea salt,
Paprika Paprika
1 vegetable stock cube 1 vegetable stock cube
50 g parmesan cheese 50 g parmesan cheese

Heat vegetable oil in a large saucepan at medium high heat. Pour in red chili pepper, garlic, and onion along with 1 vegetable stock cube, dried oregano, black pepper, and sea salt. Stir for 3 to 5 min.
Add in zucchini and carrots and stir. season again with sea salt, black pepper, onion powder, garlic powder, dried oregano, and stir for 3 to 5 min.
Pour in the bell pepper and stir. Add tomatoes with the liquid, canned white beans with the liquid, and canned chickpea with the liquid. Stir and make sure to not add any extra liquid other than the liquid from the canned beans and tomatoes. Stir very well and season again with black pepper, sea salt, red pepper flakes, paprika, dried oregano. Bring to a simmer and simmer uncovered for 30 min.
Mix in 50 g parmesan cheese into the chili and let it rest on the stove for 10 to 15 min. Serve fresh or store in 4 containers for mealprep.