Vegetarian Chili

Dinner tonight and lunch tomorrow?

This delicious recipe from Taste of Home for Vegetarian Chili!  It’s spicy without being too much so, chock-full of fresh veggies, and at only 130 calories per cup, you can eat a heaping bowl of it without any guilt.  (Not that I’d ever let myself feel guilty over eating chili).  😉

Yeah, this one is definitely a keeper!!

Vegetarian Chili

Ingredients

  • 4 medium zucchini, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) Italian stewed tomatoes, cut up
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup each minced fresh cilantro and parsley
  • 2 tablespoons chili powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • Directions

    • In a large pot, saute the zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes or until heated through, stirring occasionally.
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