Page 108 - Celebrating 10 Years Veggie Van Recipe Book

DINNER/CENA
Vegetarian Chili
Ingredients
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2 tablespoons vegetable oil (or cooking oil of choice)
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2 large onions, cut into 1/4-inch pieces
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1 medium green bell pepper, cut into 1/4-inch pieces
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3 garlic cloves, chopped
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2 jalapeno chilis, diced
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 cup cilantro, chopped, divided
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salt and pepper (to taste, optional)
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2 cans (14.5 ounces each) low-sodium whole tomatoes, cut
into 1/4-inch pieces (or 8 medium fresh tomatoes)
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2 medium zucchini, cut into 1/4-inch pieces
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2 medium summer squash, cut in to 1/4-inch pieces
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1 can (15.5 ounces) low-sodium kidney beans, rinsed
Directions
1. 2. 3. 4. 5. 6. 7. Wash hands with soap and water.
Add oil to a large pot and sauté onions, bell pepper, garlic, and jalapeno
over medium-high heat for about 5 minutes, stirring often.
Add chili powder, cumin, half of the chopped cilantro, salt, and pepper,
and continue cooking for another 3 minutes, stirring occasionally.
Add the tomatoes, zucchini, and squash. Bring mixture to a simmer.
Simmer for 15 minutes, stirring occasionally.
Add beans, and continue to simmer for another 5 minutes.
Serve the mixture hot. Put remaining cilantro on top.
108 | VEGGIE VAN | 10TH ANNIVERSARY COOKBOOK