Nick'S Chili

• 1 35oz can of whole peeled tomatoes
• 13.5 oz can of diced tomatoes with herbs
• 2 cans of rotelle diced tomatos and chilis
• 1 zucchini
• 1 summer squash
• 3 carrots
• 1 green peppers
• 1 red peppers
• 1 orange pepper
• 1 yellow pepper
• 1 can of black beans
• 1 can of kidney beans
• 1 package of morning star crumbled "meat"vegetarian
• 3 diced red potatoes
• onion salt to taste
• cayenne pepper to tastte
• cumin to taste
• cilantro to taste
• oregano to taste
• a dash of safron

1. saute veggies starting with peppers and carrots in olive oil
2. while those are cooking add the canned tomatoes to the pot with the diced red potatoes add the cans of beans as well
3. next add the zucchini and summer squash to the sauteed veggie pan once these are softened add all to the pot of tomatoes and beans cook until all is softened and cooked
4. serve with low fat cheese on top

tomatoes, tomatoes, chilis, zucchini, summer, carrots, green peppers, red peppers, orange pepper, yellow pepper, black beans, kidney beans, meatvegetarian, red potatoes, onion salt, cayenne pepper, cumin, cilantro, oregano, safron

Taken from www.epicurious.com/recipes/member/views/nicks-chili-1256755 (may not work)