Full-Of-Veggies Chili

• 1 large sweet onion, diced
• 1 large green bell pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 (12-ounce) package ground beef substitute
• 1 large zucchini, diced
• 1 (11-ounce) can whole kernel corn, undrained
• 2 (15-ounce) cans no-salt-added tomato sauce
• 2 (10-ounce) cans diced tomato and green chiles, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 teaspoon sugar
• 1 (1 3/4-ounce) envelope Texas-style chili seasoning mix

1. Saute first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.
2. NOTE: Chili may be frozen up to 3 months, if desired.

sweet onion, green bell pepper, garlic, vegetable oil, ground beef substitute, zucchini, whole kernel corn, salt, tomato, black beans, pinto beans, sugar

Taken from www.myrecipes.com/recipe/full-of-veggies-chili (may not work)