Contest-Winning Vegetarian Chili
"My husband and I love vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington..."
INGREDIENTS
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4 medium zucchini, chopped
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2 medium onions, chopped
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1/4 cup olive oil
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4 garlic cloves, minced
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2 cans (28 ounces each) Italian stewed tomatoes, cut up
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1 can (15 ounces) tomato sauce
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 jalapeno pepper, seeded and chopped
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1/4 cup minced fresh cilantro
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1/4 cup minced fresh parsley
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2 tablespoons chili powder
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1 tablespoon sugar
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1 teaspoon salt
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1 teaspoon ground cumin
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