Vegetable Chili

I think this is the first recipe I have added to my blog! I had a few people asking me for my vegetable chili recipe so here it is! It is a Pendulum Court Cafe recipe (a small cafe run by dietetic students at Brigham Young University) So yummy and so good for you!

(Not my actual chili)

Ingredients:

1 medium zucchini, diced
1/2 green pepper, finely diced
1 small white onion, finely diced
3 or 4 white mushrooms sliced
1 T veg. oil
1/4 tsp garlic
1 can diced tomatoes, include liquids
2 small cans of tomato sauce (14-16oz)
1/2 tsp tobasco sauce
1 qt, 1 cup water
Chicken boullion about 2 cubes
1 Tbs light chili powder (more or less for spiciness)
1/2 t ground cumin
1/8 tsp oregano
2 cans kidney beans
About 1 c frozen corn
Cheddar cheese and chips for garnish!

Instructions:
1. Heat up the oil and cook the onions, gr. pepper, mushrooms and garlic 6-8 minutes until tender.
2. Add zucchini, tomatoes, tomato sauce, water, chicken boulion, and all seasoning.
3. Drain liquid from kidney beans and add to soup.
4. Add corn.
5. Simmer at least 20 minutes until heated through. (Can stay on the stove on low for a couple hours if needed)
6. Eat with chips and cheese! Yum!

You could probably do this in the crock pot too.

It is really good!