Chili Recipe

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sylvia bourque


This is a meatless chili, that goes great with the cornbread I also posted.

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8 servings
15 Min
30 Min
Stove Top


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1 1/4 c
coarsely chopped onion
1 c
each chopped sweet green and red pepper
3/4 c
each chopped celery and chopped carrots
3 clove
garlic, minced
1 Tbsp
chili powder
1 1/2 c
quartered mushrooms
1 c
cubed zucchini
1 can(s)
tomatoes, undrained, cut up, 28 oz
1 can(s)
black beans, drained and rinsed
1 can(s)
chickpeas, drained and rinsed
1 can(s)
kernel corn, undrained
1 Tbsp
ground cumin
1 1/2 tsp
each dried oregano and dried basil
1/2 tsp
cayenne pepper, adjust to taste

How to Make Chili


  • 1Spray large saucepan with nonstick spray. Add onions, green and red peppers, celery, carrots, garlic, and chili powder. Cook over medium heat, stirring often, until vegetables are softened.
  • 2Add mushrooms and zucchini. Cook and stir for 4 more minutes. Add tomatoes, beans, chickpeas, corn(with liquid), cumin, oregano, basil, and cayenne pepper. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally.

Printable Recipe Card

About Chili

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Canadian
Dietary Needs: Vegetarian, Low Fat
Other Tag: Healthy

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