Vegetarian Chili

Ingredients

• 2 piece(s) Onions (cut into 1/4 inch pieces)
• 1 tsp Green bell pepper (cut into 1/4 inch pieces)
• 3 piece(s) Garlic, chopped
• 2 tsp Jalapeno chilis, fresh, diced
• 2 tbsp Vegetable oil
• 1 tsp Chili powder
• 1 tsp Cumin ground
• 28 cup Whole tomatoes, low sodium (cut into 1/4 inch pieces)
• 2 piece(s) Zucchinis (1/4 inch pieces)
• 2 tbsp Summer squashes (1/4 inch pieces)
• 16 cup Kidney beans, low-sodium (rinsed)
• 1 tbsp Cilantro (or coriander) (chopped, fresh
• 1/4 tsp Salt and pepper

Instructions

1. In a large pot sauté onions, bell pepper, garlic, and jalapeno in oil over medium-high heat for about 5 minutes, stirring often.
2. Add chili powder, cumin, half of the chopped cilantro, salt, and pepper, and continue cooking for another 3 minutes, stirring occasionally.
3. Add the tomatoes, zucchini, and squash. Bring mixture to a simmer.
4. Simmer for 15 minutes, stirring occasionally.
5. Add beans, and continue to simmer for another 5 minutes.
6. Serve the mixture hot. Put remaining cilantro on top.

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