Veggie Chili

Name: Veggie Chili
Ingredients: 12 tablespoon olive oil; 12 vidalia onion, chopped; 12 red bell pepper; 12 yellow bell pepper; 3 minced garlic cloves; 1 zucchini, diced; 15 ounces canned corn; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 14 teaspoons salt; 14 teaspoon cayenne; 4 large tomatoes, peeled, seeded and chopped; 2 (15 ounce) cans black beans; 1 (24 ounce) bottle marinara sauce; 14 cup cilantro leaf, chopped

15 ingredients

8 steps

Ingredients

12 tablespoon olive oil
12 vidalia onion, chopped
12 red bell pepper
12 yellow bell pepper
3 minced garlic cloves
1 zucchini, diced
15 ounces canned corn
2 tablespoons chili powder
1 tablespoon ground cumin
1 14 teaspoons salt
14 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
2 (15 ounce) cans black beans
1 (24 ounce) bottle marinara sauce
14 cup cilantro leaf, chopped

Directions

1

halve bell peppers and roast in oven or toaster oven until skin softens but has not changed color, 3-5 minutes, then chop into 1/4 inch squares.
2

In a large pot, heat oil over medium heat, then add onions and garlic and cook until soft.
3

Add zucchini squash, bell beppers, corn and cook, 5 minutes.
4

Add spices (chili powder, cumin, salt, cayenne) and stir around 30 seconds.
5

Add marinara, tomatoes and black beans.
6

stir and lower heat to simmer.
7

Leave simmering between 20 minutes to an hour.
8

Serve on bowls and garnish with chopped cilantro.