Vegetarian Chili

• 4 medium zucchini, cubed
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 4 garlic cloves, minced
• 1/4 c. olive or canola oil
• 2 cans (15 oz.) Italian stewed tomatoes, cut up
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 can (15 oz.) Black beans, rinsed and drained
• 2 Tbsp. dried parsley
• 2 Tbsp. chili powder
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. ground cumin

1. In a large pan, saute zucchini, onions, peppers and garlic in oil until tender. Stir in tomatoes, tomato sauce, beans and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Garnish with sour cream and grated cheese. Yield: 16 servings.

zucchini, onions, green pepper, red pepper, garlic, olive, italian stewed tomatoes, tomato sauce, pinto beans, black beans, parsley, chili powder, sugar, salt, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83932 (may not work)