Vegetarian Chili

You won't even miss the meat in this chili recipe!  The 8 different veggies and 3 types of beans make it very hearty and filling. I like to top mine with non-fat greek yogurt, it tastes just like sour cream.

2 Tbsp Olive Oil

1 Onion, diced

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

5 cloves Garlic, chopped

10 oz Mushroom Caps, diced

1 Jalepeno Pepper, chopped

1 Squash, seeds removed, diced

4 Carrots, diced

2 Tsp Salt

1 1/2 Tbsp Chili powder

1 Tbsp Ground cumin

1 Tsp Cinnamon

1 14.5 oz can Diced tomatoes with green chills

1 15 oz can Kidney beans, drained and rinsed

1 15 oz can Cannellini beans, drained and rinsed

1 15 oz can Black beans, drained and rinsed

1 1/2 c vegetable broth

1 c Frozen Corn kernels

1. In large pot, heat 1 Tbs olive oil on medium heat
2. Add onion, bell peppers, and garlic. Sautee for 3 minutes or until soft.
3. Add the rest of the olive oil.
4. Add mushrooms, jalapeño pepper, squash, and carrots. Stir and cook for 5 minutes.
5. Add salt, chili powder, cumin, and cinnamon. Stir and cook for 1 minute
6. Add tomatoes and beans. Stir and cook for 1 minute
7. Add vegetable broth and stir.
8. Bring to boil.
9. Reduce heat and simmer for 15 minutes
10. Add frozen corn kernels and cook for an additional 5 minutes

Enjoy!