Veg. Chili a la Family Circle
I thought I'd add this vegetarian chili (which I love, so much flavour!) as found in the FamilyCircle cook book. 2 tablespoons vegetable oil 1 sweet green pepper, cored, seeded and chopped 1 onion, chopped 2 medium tomatoes, peeled and chopped, or 1 can (14.5 ounces) stewed tomatoes, drained 2 zucchini, diced 2 yellow squash, diced 3 jalapeno chiles, halved, seeded and chopped 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons sugar 1/2 teaspoon salt 2 cans (13.75 ounces each) vegetable broth 2 cans (19 ounces each) black beans, drained and rinsed 2 packages (10 ounces each) frozen corn kernels, thawed 1 can (15 ounces) pinto beans, drained and rinsed 1/4 cup chopped fresh cilantro (optional) 1. Heat oil in a large Dutch oven over medium heat. Add green pepper and onion; cook until vegetables are tender, about 8 minutes. Stir in tomatoes; cook, stirring occasionally, 5 minutes. 2. Add zucchini, yellow squash, jalapenos, chili powder, cumin, sugar and salt; cook 1 minute. Add broth, black beans, corn and pinto beans. Simmer, uncovered, 20 minutes. 3. To serve, ladel chili into bowls. Sprinkle with cilantro if desired. Personally I like to add some garlic bread with this on the side, but of course this isn't a vegan adder... Regards, Jeff