Vegan Chili
Ingredients:
2T Vegetable Oil
1 Onion, chopped
2 Carrots, sliced into thin coins
1 Green Bell Pepper, coarsely chopped
2 each small Zucchini and small Yellow Squash, cut into 1/2-inch
dice
1 can (28 ounces) crushed Tomatoes
1 can dark Red Kidney Beans, drained and rinsed
1 can White Beans, drained and rinsed
2cs fresh or frozen Corn
1 can (4 ounces) chopped Green Chilies, with liquid
6T Chili Powder
1T ground Cumin
2T Sugar
1 to 2t Salt, to taste
1/2t Pepper
Vegan or dairy Sour Cream (for garnish), optional
Vegan or dairy grated Cheddar Cheese (for garnish), optional
Directions:
Place the oil in a large, heavy pot over medium heat.
Add the onions, carrots, and bell pepper and cook about 8 minutes.
Add the zucchini and squash; continue to cook until all the vegetables
are tender, about 8 minutes more.
Add remaining ingredients, except the garnishes; combine well.
Bring to a boil, reduce heat; simmer gently for 1 hour, stirring
occasionally.
Serve in bowls with a dollop of sour cream and grated Cheddar,
if desired.
© 2005 Gay Men's Health Crisis
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