Vegetarian chili is a healthy, satisfying way to prepare a meatless meal. Serve with tortillas, chopped green onions and light sour cream.
Servings: 4 to 6
Ingredients
2 tablespoons vegetable oil 1 red pepper, diced 1 jalapeño pepper, seeded and diced (optional) 1 onion, chopped 4 cloves garlic, chopped 1 teaspoon ground cumin 1 teaspoon dried oregano 2 tablespoons chili powder ¼ teaspoon chili flakes 2 cups butternut squash, cut in 1-inch dice 1 28-ounce can tomatoes, drained 2 medium zucchini, cut in 1-inch dice 1 can black beans or kidney beans, drained ¼ cup chopped parsley
Method
In large pot, on medium heat, heat oil and add peppers, onion and garlic. Cook until softened, about 5 minutes. Add cumin, oregano and chili powder and sauté for 1 minute.
Add squash and sauté until coated in spices. Meanwhile, drain tomatoes, reserving the juice. Chop tomatoes and add to pot. Bring to boil. Turn heat to medium low and simmer for 10 minutes.
Add zucchini, beans and parsley and simmer 10 minutes longer or until zucchini and squash is cooked through. Serve with warm tortillas, sour cream and chopped onion.
Lucy Waverman