Pella Chronicle

February 8, 2013

Vegetarian Chili

The Chronicle

Pella — 2 Tbsp canola oil

1 small onion, chopped

2 carrots, thinly sliced

1 green pepper, coarsely chopped

3 small zucchini, diced

1 can (28 oz) crushed tomatoes

2 (151/2 oz) cans red kidney beans, drained and rinsed

1 (15 1/4 oz) can corn, with liquid

1/2 (6-oz) can tomato paste

1 (4-oz) can chopped green chiles, with liquid

3 Tbsp chili powder (or more if you like it hotter)

1 tsp dried oregano (or more to taste)

1 Tbsp ground cumin

1 Tbsp sugar

1/2 tsp black pepper

1. In large, heavy pot, heat oil over medium for 30 seconds.

2. Add onion, carrots and green pepper. Saute for 8 minutes. Add zucchini and saute for another 7 minutes.

3. Stir in tomatoes, kidney beans, corn, tomato paste,green chiles, chili powder, oregano, cumin, sugar and black pepper. Bring to a boil, then reduce heat to low and simmer for about 45 minutes or until all vegetables are soft. Serve with your choice of garnishes.

Serves 6.