Vegan Chili

Beans, black, 2 cup
Chickpeas (garbanzo beans), 2 cup
Beans, pinto, 2 cup
Tomato Sauce, 2 cup
Canned Tomatoes, 2 cup
Tomatoes, red, ripe, canned, with green chilies, 2 cup
Yellow Sweet Corn, Canned, 2 cup
Chili powder, 1 tbsp
Cumin powder, .75 tbsp
1 onion - 4 cloves garlic
2tbsp olive oil
zucchini diced

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, chickpeas, corn and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

Serving Size: makes 8 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DDSPRNCS.