Vegetarian Chili

This great meatless chili is wonderful for those cold winter days. Vary the vegetables, add different kinds of beans, make it without the soy crumbles. You can vary it many ways, and it still turns out great. Top it with some cheese and sour cream, or a tablespoon of salsa. Hearty, healthy meal that is done quickly. I've used canned beans in this recipe, but you can, of course, cook yours from scratch. Even better the second day.

Vegetarian Chili

1 tablespoon olive oil
2 onions, chopped
1 green or red pepper, seeded and chopped
3 cloves garlic, chopped
1 zucchini, cut into 1/2-inch slices
1 yellow squash, cut into 1/2-inch slices
1/2 teaspoon oregano
1/2 teaspoon red pepper
2 tablespoons chili powder
2 cans crushed tomatoes
salt to taste
1/2 cup salsa
1 can dark red kidney beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can refried beans
1 cup soy crumbles



Heat oil in large pot. Add onions, green pepper and garlic. Saute until onions are soft. Add the zucchini, squash, oregano, red pepper and chili powder and saute for another couple of minutes. Add the tomatoes, salsa, and salt. Bring to a boil and then lower the heat to simmer for 10 to 15 minutes, lightly covered. Add all the beans and cook on low to medium for about 20 minutes to let all the flavors meld. Add soy crumbles and cook until heated all the way through. Serve with chopped onions, cilantro, cheddar cheese, or sour cream.