The Best Veggie Chili

The Best Veggie Chili

Ingredients (yield: 4 large servings)

• 1 tsp vegetable oil
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3/4 cup chopped celery
• 3/4 chopped zucchini
• 1 tablespoon chili powder
• 1 cup chopped fresh mushrooms
• 1 chopped jalapeno pepper
• 1 (28 oz.) can diced tomatoes with liquid
• 1  can kidney beans without liquid
• 1 can cannelloni beans without liquid
• 1  can whole kernel corn
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Directions

Heat oil in a large saucepan over medium heat. Sauté onions and carrots until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 5 minutes. Stir in mushrooms, jalapeno pepper and zucchini, and cook a few more minutes. Stir in tomatoes, beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

If you like a more liquid-y chili, leave some of the liquid in the beans instead of draining them.  I like my chili thick and hearty! This recipe is totally flexible and you can add/remove any kind of veggies you want. Enjoy!