My Favorite Vegetarian Chili

• 1 tablespoon canola oil
• 2 fresh garlic cloves
• 1 large onion, chopped
• 2 stalks celery, thinly sliced
• 1 bell pepper, chopped (I use red)
• 2 medium zucchini, chopped
• 2 medium summer squash, chopped
• 1 cup carrot, chopped
• 1 (14 ounce) can corn
• 1 (14 1/2 ounce) can tomatoes and green chilies
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 (15 1/2 ounce) can black beans
• 1 (15 1/2 ounce) can kidney beans
• 3 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 tablespoon parsley
• 1 tablespoon oregano

1. In a very large pot saute fresh garlic, onion, and celery for 5 minute.
2. Add in red pepper and saute another 5 minutes, or until onions are soft.
3. Mix in zuchini, summer squash, and carrots and saute another 5 minutes.
4. Add in all the rest of the ingredient and bring to a boil.
5. Turn heat to low and simmer for about 45 minutes to an hour.
6. Put in fridge to cool for a couple of hours(to thicken) or add in ingredients to thicken.
7. I just prefer to leave out the extra calories.
8. Just re-heat and enjoy!

canola oil, garlic, onion, stalks celery, bell pepper, zucchini, summer, carrot, corn, tomatoes, tomatoes, black beans, kidney beans, chili powder, paprika, ground cumin, salt, ground pepper, parsley, oregano

Taken from www.food.com/recipe/my-favorite-vegetarian-chili-281015 (may not work)