Vegetarian Chili

A hearty vegetarian chili that pairs nicely with some whole wheat pasta shells or brown rice.

Sauté covered on medium heat until translucent.
1-2 TBS olive oil
1 large onion, chopped
1 medium-size diced green bell pepper
1 medium-size diced red bell pepper

Add: 3 large cloves minced garlic and continue to cook for about one minute.

Add: 
1 medium-size zucchini, diced
1 medium-size yellow squash
1 can (or frozen) corn kernels, or exchange for a can of kidney/pinto beans added later with black the black beans.

Cook stirring often until soft and the vegetables give off their liquid and start to brown around the edges - about 6 minutes.

Add and cook about 30 seconds:
1 TBS of cumin
2 TBS of chili powder
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt

Add: 
1 cup vegetable broth
1 can (8 ounces)of tomato sauce
1 can (14.5 ounces) diced tomatoes
1 can (15.5 ounces) black beans, drained and rinsed

In a large, heavy pot heat the oil over medium heat. Add the onions, bell peppers, and garlic. Sauté until soft. Add the zucchini and corn- cook sirring until soft and the vegetables give off their liquid and start to brown around the edges - about 6 minutes. Add the chili powder, cumin, salt and cayenne stirring for about 30 seconds. Add the tomatoes and sauce and stir well. Add the beans, and vegetable stock, stir and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Serve over cooked brown rice or whole wheat medium shell pasta.