Vegetarian Chili

40 min · Serves 4

Based on a recipe from Veggin’ Out Recipe Book Johnson and Wales University and Rhode Island Department of Health WIC Program, via USDA MyPlate Kitchen

What goes in

• 2large onions
• 1green bell pepper
• 3garlic cloves
• 2fresh jalapeno chilis
• 29.6 mlvegetable oil
• 14.8 mlchili powder
• 14.8 mlground cumin
• 2 canslow-sodium whole canned tomatoes
• 2medium zucchinis
• 2medium summer squashes
• 1 canlow-sodium kidney beans
• 1 cupfresh cilantro
• salt and pepper (optional)

How to cook it

1. Warm the oil in a large pot set over medium-high heat and sauté the onions, bell pepper, garlic, and jalapeños for roughly 5 minutes, stirring frequently.
2. Stir in the chili powder, ground cumin, half of the chopped cilantro, and salt and pepper to taste, continuing to cook for another 3 minutes.
3. Add the chopped tomatoes, zucchini, and squash, stirring to combine, and bring the liquid to a simmer.
4. Allow the chili to simmer gently for 15 minutes, giving it an occasional stir.
5. Fold in the rinsed kidney beans and continue simmering for 5 more minutes.
6. Ladle the chili into bowls while piping hot and garnish with the remaining fresh cilantro.

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