Best-Ever Veggie Chili
By: Kimberly Dahlka
Published: Thursday, February 17, 2011 - 7:30pm

Ingredients




3 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, chopped
28 oz. can petite diced tomatoes in juice
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
15 oz. can kidney beans, drained and rinsed
15 oz. can pinto beans, drained and rinsed
1 medium carrot, sliced and quartered
1 medium zucchini, sliced and quartered
1 green bell pepper, chopped
5 ounces frozen corn
Salt and pepper to taste

Preparation

1 Heat oil in large pot over medium high heat. 2 Add onion, garlic, and carrot. Cook for about 7 minutes or until onion is beginning to brown lightly. 3 Add tomatoes, chili powder, cumin, and oregano. Cook 10 minutes. 4 Add beans, peppers, zucchini, and corn. Reduce heat to medium low and simmer, stirring occasionally, 35 to 40 minutes or until chili is thick. 5 Season to taste with salt and pepper.