It’s supposed to rain all day this Meatless Monday, despite the warm weather. Thus, it seems like a good time to break out a comfort-food recipe.

This one does comfort right — it’s warm, spicy and full-filling. It’s kind of kind nachos re-imagined as chili — beans, cheese, tortilla chips, chilis and avocado. That’ll do on a rainy Monday, right?

Vegetarian Tortilla Chili

1 tablespoon olive oil

1 medium onion, chopped

1 Anaheim or poblano chile, seeded, chopped

2 cloves garlic, chopped

2 cans (14.5 ounces each) fire roasted diced tomatoes or regular diced tomatoes, undrained

1 can (15 ounces) pinto beans, drained, rinsed

1 cup water

1 tablespoon chili powder

1/2 teaspoon kosher (coarse) salt

1 medium zucchini, chopped

3 ounces yellow corn tortilla chips

1 medium avocado, pitted, peeled and chopped

1/2 cup shredded Monterey Jack cheese

2 tablespoons chopped fresh cilantro

In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5 to 7 minutes, stirring frequently, until tender.

Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5 to 7 minutes longer, stirring occasionally, until zucchini is tender.

To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.

— Recipe from www.muirglen.com