Vegetarian Chili

By Hklbrries

You won't miss the meat in this hearty bowlful.

Ingredients

• 2 tbsp 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 (15 1/2 oz) cans red kidney beans, drained and rinsed
• 1 (15 1/4 oz) can corn, with liquid
• 1/2 (6 oz) can tomato paste
• 1 (4 oz) can chopped green chiles with liquid
• 3 tbsp chili powder (or more if you like it hotter)
• 1 tsp dried oregano (or more to taste)
• 1 tbsp ground cumin
• 1 tbsp sugar
• 1/2 tsp black pepper

Details

Servings 6

Preparation

Step 1

In a large heavy pot, heat canola oil over medium for 30 seconds. Add onion, carrots, and bell pepper. Saute for 8 minutes. Add zucchini and saute for another 7 minutes. Stir in tomatoes, kidney beans, corn, tomato paste, chiles, chili powder, oregano, cumin, sugar, and pepper. Bring to a boil, then reduce heat to low and simmer for about 45 minutes or until all vegetables are soft. Serve with your choice of garnishes.