Name: Vegetarian Chili

Ingredients:

• 2 tablespoons Canola oil
• 1 chopped onion
• 2 thinly sliced carrots
• 1 coarsely chopped green bell pepper
• 3 small diced zucchini
• 1 28-oz can crushed tomatoes
• 2 15½-oz cans red kidney beans
• 1 15½-oz can corn, with liquid
• ½ 6-oz can tomato paste
• 1 4-oz can chopped green chiles, with liquid
• 3 tablespoons chili powder (or more if you like it hotter)
• 1 teaspoon dried oregano (or more to taste)
• 1 tablespoon ground cumin
• 1 tablespoon sugar
• ½ teaspoon black pepper

Instructions:

• In a large, heavy pot, heat canola oil over medium for 30 seconds.
• Add onion, carrots and green bell pepper.
• Sauté for 8 minutes.
• Add zucchini and sauté for another 7 minutes.
• Add remaining ingredients.
• Bring to a boil.
• Reduce heat to low and simmer for about 45 minutes or until vegetables are soft.
• Serve with your choice of garnishes (grated Cheddar or Monterey Jack, crumbled goat cheese, chopped cilantro, chopped black olives, sliced avocado, etc.).

Comments:

Source: Parade magazine, Feb 2, 2013

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