Hearty Vegetarian Chili…..

I don’ know about you but I am trying to cut back on the amount of meat my family is consuming on a weekly basis.  Try this alternative to any meat chili.  This thick and hearty chili is loaded with healthy vegetables and is extremely flavourful.  Do not be deterred by the zucchini and the yellow squash, it is undetectable after simmering and it adds body to the chili.  Garnish with extra sharp cheddar cheese and sour cream if you wish.   The recipe is large enough for freezing.  Be sure to label and date everything you put into the freezer.

Hearty Vegetarian Chili

2 tablespoons olive oil
1 large onion, finely chopped
4 stalks of celery, finely chopped
1 medium green pepper, seeded and chopped
5 large cloves garlic, minced
2 medium zucchini, shredded (about 3 cups)
1 medium yellow squash, shredded (about 1 1/2 cups)
2 tablespoons dried oregano
2 tablespoons cumin
4 tablespoons chili powder
1 6 ounce can tomato paste
1 tablespoon salt
1 teaspoon pepper
¼ teaspoon chipotle powder
2 tablespoons sugar
1 28 ounce can petite diced tomatoes with juices
1 28 ounce can crushed tomatoes with juices
2 28 ounce cans of water
2 14 ounce cans black beans, drained
2 14 ounce cans red kidney beans, drained
2 14 ounce cans pinto beans, drained
Sour cream and shredded cheddar for garnish (optional)

1) Heat a large soup pot over medium heat, add olive oil. When the oil is hot, add onions, green pepper, and celery. Cook for 7 minutes. Add garlic cook one minute.
2) Add shredded zucchini and yellow squash. Cook for 10 minutes.
3) Add oregano, cumin, chili powder, tomato paste, chipotle, salt, and pepper. Cook for a couple of minutes stirring often. Add diced tomatoes, crushed tomatoes, sugar, and water. Simmer for 15-20 minutes.
4) Add all drained beans. Simmer another 10 minutes. Serve with sour cream, shredded cheddar cheese, and green onions if desired. Makes 20 1 ½ cup servings.

*you can easily cut this recipe in half.  Freeze any leftover tomato paste.  Use one small yellow squash.