Spicy Vegetarian Chili

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Onion - chopped
2		Carrots - sliced thin coins
1		Green bell pepper - coarsely chopped
2		Zucchini - cut 1/2" dice (small)
2		Yellow squash - cut 1/2" dice (small)
1		Crushed tomatoes - (28 oz)
2		Dark red kidney beans - (15 oz ea) - drained, rinsed
1		Corn - (15 1/4 oz) - with liquid
6 oz	170g	Tomato paste
1		Chopped green chiles - (4 oz) - with liquid
6 tablespoons	90ml	Chili powder
1 tablespoon	15ml	Ground cumin
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt - (to 2) - to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Optional Garnishes
		Sour cream
		Grated Cheddar cheese

Recipe Instructions

Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.

Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

This recipe yields 6 servings.

Per serving: 415 calories, 74g carbohydrates, 20g protein, 7g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-24-2000

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