Vegetarian Chili

 

2 medium sized green peppers

1 medium sized onion

1 medium sized zucchini (about 10 ounces)

1 medium sized yellow squash (about 10 ounces)

2 Tablespoons salad oil

3-4 Tablespoons chili powder

3/4 teaspoon salt

1/4 teaspoon ground red pepper

2 16 ounce cans stewed tomatoes

2 15- to 19-ounce cans pinto beans

2 15- to 19-ounce cans black beans

1 4 ounce can chopped mild green chilies

2 cups fresh or frozen corn kernels

 

About 45 minutes before serving:

1. Chop green peppers and onion.  Cut zucchini and yellow squash lengthwise into quarters: cut each quarter crosswise into 1/2 inch thick slices

2. In 5-quart Dutch oven over medium heat, in hot salad oil, cook green peppers and onion until tender.  Add zucchini, squash, chili powder, salt, and ground red pepper; cook 1 minute.

3. Add stewed tomatoes with their liquid, pinto and black beans with their liquid, green chilies with their liquid, and corn; over high heat, heat to boiling.  Reduce heat to medium-low; simmer, uncovered, 20 minutes.  Makes 10 servings.

Rick's notes:  Split into two pots.  In the second pot, add a freshly diced habanero or two into step 3.  Have a glass of milk ready!

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updated July 17, 2004