JESSICA'S VEGETARIAN CHILI

Jessica's Vegetarian Chili image

I am on the Daniel Fast and chili is one of my favorite things to eat. This is now my favorite chili! It's full of flavor and I don't feel bad for indulging. Enjoy and let me know how you liked it! Serve with a sweet or savory cornbread. See my recipes for both.

Provided by JessicaSmithca10

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h12m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
4 sweet peppers, chopped
1 yellow squash, cut into large chunks
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, cut into large chunks
1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon parsley
1 ½ teaspoons ground paprika
1 ½ teaspoons ground cumin
2 bay leaves
salt and ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes

Steps:

Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.
Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.

Nutrition Facts : Calories 263 calories, Carbohydrate 45.2 g, Cholesterol 0.3 mg, Fat 6.4 g, Fiber 14 g, Protein 12.2 g, SaturatedFat 0.8 g, Sodium 796 mg, Sugar 7.3 g