VEGAN CHILI

* This is by far my most favorite vegan chili in the world!! And it is so easy to make!*

Ingredients:

  • 4 medium zucchini, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) Italian stewed tomatoes, cut up
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup each minced fresh cilantro and parsley
  • 2 tablespoons of chili powder
  • 2 packets of splenda or truvia
  • 2 teaspoons of salt, or to your flavor preference
  • 3 teaspoons of ground cumin, or to your flavor preference

Tip - I use a chopper to cut all my veggies. It saves a tremendous amount of time and the pieces all come out the same size. I bought mine at Bed Bath and Beyond. We are best friends!

Directions:

  1. In a Dutch oven, saute zucchini, onions and peppers until tender (no you do NOT need oil!).
  2. Stir in tomatoes, tomato sauce, beans, jalapeno, and seasonings.
  3. Bring to a boil over medium heat.
  4. Reduce heat, cover and simmer 30 minutes or until heated through, stirring occasionally. 

BON APPETIT!

 

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