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Vegetarian Chili

Not rated yet
Servings 6-8 Prep Time 20 Minutes Cook Time 30 Minutes


2 Tablespoons Vegetable Oil
1 1/2 cups Onions, chopped
1 cup Bell Pepper - Red, chopped
2 Tablespoons Garlic, minced
1 med Zucchini, diced
2 Cups (kernels) Corn
1 1/2 Pound (cleaned, diced) Mushrooms
2 Tablespoons Seasoning - Chili Powder
1 Tablespoon (ground) Seasoning - Cumin
1 1/4 teaspoon Seasoning - Salt
1/4 Teaspoon Seasoning - Cayenne Pepper
1 (15 - ounce) Tomato Sauce - Canned
4 large Tomatoes, chopped
1 Cup Vegetable Broth
3 Cups (rinsed) Beans - Black (Canned)


1. After chopping all the veggies, in a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell pepper and garlic, and cook, stirring, until soft, about 3 minutes.

2. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.

3. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.

4. Add the tomatoes and stir well. Add the beans (you can also try garbanzo beans or kidney beans), tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

5. Adjust seasonings to taste and serve with chips, rice or in a bowl garnished with cheese.

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