Vegetable Chili

By personalchef

A great chili made with no meat but lots of vegetables. Hearty and satisfying.

Ingredients

• 3-4 T olive oil
• 2 diced zucchini
• 2 diced yellow squash
• 6 large carrots, peeled and diced
• large onion, diced
• 2 large garlic cloves
• 5 T chili powder
• 1 1/2 t oregano
• 1 1/2 t basil
• 1 1/2 t cumin
• 2 cans kidney beans, drain 1 can only
• 2 cans diced tomaotes 28 oz.
• 1 can diced tomatoes 14 oz.
• salt and pepper

Preparation

Step 1

Drain and chop the tomatoes, reserving juice. Drain one of the cans of kidney beans.

In a large pot, heat olive oil and saute onion and garlic over medium heat until onion is soft, but not brown. Mix together the spices (chile powder, dried basil, dried oregano, ground cumin) and add all at once to the onions. Cook, stirring 30 seconds and then add zucchini, yellow squash, and carrots until well blended. Cook for 1 minute over low heat, stirring occasionally.

Stir in chopped tomatoes, with juice, and drained and undrained kidney beans. Bring to a boil. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until thickened. Remove partial cover last 15 minutes if needed to encourage thickening. Season with salt and pepper.