Veggie Chili

1 Tbs Olive Oil
1 Large Yellow Onion
5 Garlic cloves (or less if you're not a garlic lover!)
1 Tbs Chili powder
1 Green Bell Pepper
1 Jalapeno pepper
1 Large Zucchini
8 Mushrooms, fresh
2 Cans of Whole Tomatoes
2 Cans Tomato Paste
2 Cups Water
1 Can Black Beans, drained and rinsed
1 Can Yellow Corn, drained and rinsed
1 Can Bush's Chili Beans, medium sauce

You can top it with shredded cheddar cheese, sour cream (or plain Chobani), and Frito Scoops (or Saltine crackers)

Chop all vegetables. Pour the olive oil in a large pot. Add zucchini, onions, garlic, bell pepper, jalapeno, mushrooms. Cook until vegetables are softened. Add 1 Tbs of chili powder and 1 C of water. Next, add tomatoes, tomato paste, beans, corn and 1 C water. Let simmer on stove for 10 or so minutes. You can keep the chili on the stove for as long as you want.... the longer it's cooking, the better the flavors will mix.

Serving Size: Makes 10-1 Cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MADELINEJS11.