Vegetarian Chili

I went on a chili kick for a while..gosh, maybe I'm still on it. Anyway, this recipe comes from the Food Network. My sis recommended it to me. It is fabulous...just make sure you plan to make this because it requires a lot of fresh vegetables and chopping time.

And you must make the red onion and avocado guac to go on top!

Vegetarian Chili (courtesy of Family Circle Magazine via Food Network Web site)

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 large cloves garlic, minced
• 3 tablespoons chili powder
• 1 medium-size sweet green pepper, cored, seeded and diced
• 1 medium-size sweet red pepper, cored, seeded and diced
• 1 medium-size zucchini, diced
• 1 medium-size yellow squash, diced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground red pepper (cayenne)
• 1 can (14.5 ounces) stewed tomatoes
• 1 can (11 ounces) corn kernels, drained
• 1 can (15.5 ounces) black beans, drained and rinsed
• 1/4 teaspoon salt
• Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese

Directions

Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.

Serve with the accompaniments, if desired.

Note: Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole:

3 ripe avocados, peeled and pitted

3 tablespoons finely chopped red onion

3 tablespoons fresh-squeezed lime juice

2 tablespoons chopped cilantro leaves

1 jalepeno, seeded and minced

1/4 teaspoon salt

Related Posts:
Firehouse Turkey Chili by Shape Magazine
Savory Corn and Pepper Muffins