Vegetarian Bean Chili

By Cookie67

Ingredients

• 1 medium onion, chopped
• 1 red or green bell pepper, chopped
• 1 zucchini or carrot, grated (optional)
• 1 large garlic clove, minced (1/4 tsp. PENZEYS MINCED GARLIC)
• 2 TB. olive oil
• 1 14.5-oz. can diced tomatoes with juice
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can garbanzo beans, drained and rinsed
• 1 15-oz. can red kidney beans, drained and rinsed
• 1 4-oz. can diced green chiles
• 1 Cup water
• 11/2 TB. GROUND ANCHO PEPPER
• 1/2 TB. GROUND CUMIN
• 1 pinch MEDIUM CRUSHED PEPPERS
• 4-5 green onions, diced (optional)
• 1/2 Cup sour cream (optional)
• 1 Cup shredded cheddar cheese (optional)

Details

Servings 6

Preparation

Step 1

Heat the olive oil in a large kettle over medium heat. Add the onion, bell pepper, zucchini or carrot (if using) and garlic. Cook until the vegetables are tender, about 7 minutes. Add the tomatoes, beans, chiles, water and SPICES. Heat to a boil and then reduce the heat to a simmer. Simmer, uncovered, for 30-45 minutes, stirring occasionally, until the veggies are soft and the chili has thickened. Garnish with green onions, sour cream and shredded cheese as desired.

Prep. time: 40 minutes
Cooking time: 60 minutes