Hood Classic Veggie Chili

This one's for all my veggie homies out there, keepin; it real and keepin; it healthy. Let's roll...

• 2 medium zucchinis, diced

• 2 bell peppers, choose your colors, diced

• 3 large carrots, diced

• 1 large onion, diced

• 1 can (15 oz) of kidney beans, drained and rinsed

• 1 can (15 oz) of black beans, drained and rinsed

• 1 can (28 oz) of diced tomatoes, don't drain this one, homie

• 1 package (28 grams) Nuthin' But A "C" Thang Chili Seasoning

• 2 tablespoons of olive oil for sautéing those veggies

• Salt and pepper to taste

1. Heat up that olive oil in a large pot on medium heat. Toss in the diced zucchini, bell peppers, carrots, and onion. Sauté them until they're softened, about 10 minutes.

2. Throw in the Nuthin' But A "C" Thang Chili Seasoning and mix it well, coating all them veggies. Let it hang out for a minute or two, just to let the flavors start kickin'.

3. Add in the kidney beans, black beans, and can of diced tomatoes (with the juice). Stir it all up.

4. Let it all chillax on a slow simmer for about 30 minutes. This gives all them flavors a chance to mingle and get to know each other.

5. Taste and season with salt and pepper as needed.

6. Serve it hot, and if you're feeling extra, top it off with some shredded cheese or a dollop of sour cream.

7. Enjoy it with some rice or a chunk of cornbread on the side. There you have it, gangsta-style veggie chili.

8. Keep it real in the kitchen, homies!