Vegetarian Chili

Prep Time: 0 Minutes

Cook Time: 1 Minutes

Ready In: 1 Minutes

Servings: 10

This is a very nice way to taste the authentic and traditional Mexican flavor of chili with a vegetarian twist, including TOFU. Very nice alternative and very healthy as well.

Ingredients:

2 tblsp of olive oil

2 cups of vegetable broth

1 (8oz.) can of tomato sauce

1 (16oz.) can of crushed tomatoes (rinsed and drained) 1 (16oz.) can of white hominy (rinsed and drained) 1 (16oz.) can of pinto beans (rinsed and drained)

1 (16oz.) can of garbanzo beans (rinsed and drained)

1 (16oz.) can of black beans (rinsed and drained)

1 cup of frozen corn (drained if using canned) 1 medium green bell pepper (seeded and chopped)

1 medium red bell pepper (seeded and chopped)

1 medium zucchini (ends trimmed and diced) 1 large onion (chopped) 1 tblsp of minced pickled jalapeño (from can or jar) 1/2 packet of chili mexican seasoning (adjust to taste) 1-2 tsp of cumin

1 tblsp of dried oregano 4 garlic cloves (minced or paste)

salsa verde (optional to taste)

note- you can add baked tofu cubes to this chili.

Directions:

1. In a Dutch oven or big soup pot, combine all of the ingredients except the cheese.
2. Bring to a boil, lower the heat, cover and simmer for about 1 hour.
3. Stir in the 1/2 cup of cheese and serve more on the side.
4. Serve by itself or over rice or pasta and garnish with sour cream and grated cheese with a sprinkle of hot sauce on top if desired.

By RecipeOfHealth.com