Thick N' Yummy Veggie Chili

1/2 medium onion, roughly chopped
1 green onion, chopped
1 clove garlic, minced
1 zucchini, diced
1/2 large red bell pepper, diced
1/2 large green bell pepper, diced
2 tbsp canned green chilis (with juice)
1/2 can black beans (drained)
1/2 can diced tomatoes (with juice)
1/2 cup corn kernels (frozen or fresh)
1 tbsp chili powder
1/2 tbsp cumin
salt and pepper

This can be frozen in individual servings easily - just spoon 3/4 cup into a thick ziploc, and place ziplocs inside of a freezer-safe container with a lid. This way, when you want a serving, all you have to do is grab a bag and enjoy!

Heat a medium saucepan over medium-high heat. Add onion, green onion, and garlic, and cook briefly - do not brown.
Add in zucchini, and bell peppers, and cook until onion begins to turn translucent.
Stir in chilis, beans, tomatoes, and corn, and season with chili powder, cumin and salt and pepper.
Bring to a boil, then reduce heat and simmer, uncovered, for about 20 minutes, until nicely thickened.

Serve with homemade tortilla chips (just bake some tortillas at 400 until browned and crispy), or tortillas.

Servings are calculated at 3/4 cup each.
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(for TMJ) You may want to add a full can of blackbeans for more protein and nutrients, if this is to be a meal. You can also serve over rice and with some cheese on top to add calories and fat and finish out the meal. Use your best judgement when choosing the fat content of your cheese, based on your nutritional needs.

Number of Servings: 5

Recipe submitted by SparkPeople user PESCETARIAN.