Vegetable Chili
Ingredients:
1 Med. Onion
2 Med. Green Zucchini
2 Med. Yellow Zucchini
1 Tbs. chili powder
2 Tbs. sugar
æ tsp. salt
1/8-1/4 tsp. cayenne
2 – 28 oz. cans organic fire roasted crushed tomatoes
2 – 15-19 oz. cans organic pinto beans
2 – 15-16 oz. cans organic black beans
1 – 4 oz. can chopped mild green chilies
2 C. fresh or frozen organic corn kernels
Chop onion and cut zucchini (lengthwise into quarters) into _ inch thick slices. In 5 qt. Saucepan over medium heat, add olive oil and cook onion until tender. Add zucchini, chili powder, sugar, salt and cayenne and cook 1-2 mins.
Add crushed tomatoes, pinto and black beans with their liquid, green chilies with their liquid and corn over high heat until boiling.
Reduce heat to med./low; simmer, uncovered 20-30 mins. I like to make this the day before so the flavors can really come together.
This can be served over brown rice or whole grain noodles. It’s also great with broiled crusty bread topped with olive oil and garlic salt. Enjoy!
Makes 10 -12 servings.