chili

saleenasmom avatar
By sylvia bourque
from Moncton, NB

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

serves 8 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For chili

  • 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
    tomatoes, undrained, cut up, 28 oz
  • 1 can
    black beans, drained and rinsed
  • 1 can
    chickpeas, drained and rinsed
  • 1 can
    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

  • 1
    Spray 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.
  • 2
    Add 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.
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