Vegetable Chili

There is no question I am a meat-eater. I'm okay with you if you're vegetarian, but if I'm being honest, I find vegans irritating. Meat is so delicious that it is suspicious to me when you cut it out of your diet. That's why when Roger suggested that we do his Nana's vegetable chili for the week I was skeptical. 


As usual, I was wrong, especially if you don't think of this vegetable chili as a substitute for meat chili, but rather as a delicious soup where the vegetables are made tasty by the chili powder. The recipe below is rather spicy, so if you're intolerant of spicy food, cut out the jalapeno and you should be okay. Also, if you are one of those slightly annoying vegetarians or downright exasperating vegans, substitute the beef broth for vegetable broth. Actually, I'm not knowledgeable of vegan diets- they can eat beans, right? 

Vegetable Chili
makes 14 2-cup servings 
about 160 calories per serving

2 green bell peppers
1 orange bell pepper
2 jalapeno peppers (seeds removed)
1 medium onion
1 zucchini
1 yellow squash
2 (15 ounce) cans pinto beans
2 (15 ounce) cans black beans
2 (14.5 ounce) cans stewed tomatoes
16 ounces beef broth (or vegetable broth for vegetarian substitute)
1 10-ounce can Rotel
1 1/2 cup frozen corn

2 tbsp. olive oil
4 tbsp. chili powder
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper


Chop bell peppers and jalapenos. Cut zucchini and yellow squash lengthwise into quarters; cut each quarter crosswise into 1/2 inch thick wedges.


In a large pot heat olive oil and cook bell peppers, onions, and jalapenos until tender. Add zucchini, yellow squash, chili powder, salt, and cayenne pepper; cook 1 minute.


Drain and rinse pinto and black beans.


Add stewed tomatoes, pinto beans, black beans, beef broth, green chilies and corn; bring to boil. Reduce heat and simmer for 20 minutes. Season to taste.