My friend Lindsey is a vegetarian. She is always sharing her recipes with me, as I love veggies myself. I made this chili on the stove top, then poured it into my crock pot and simmered it for about 4 hours. It was wonderful. I served it to some of my male friends & they loved it, even with the absence of meat! I used my mini electric chopper and chopped the veggies pretty fine.

Ingredients

12 serv.

olive oil↗2 tablespoons
yellow onion↗1
medium, diced
garlic cloves↗4 cloves
chopped
zucchini1
medium, finely chopped
squash↗1
medium, finely chopped
tomato paste↗6 ounces
black beans↗1
undrained
chili beans1
undrained (I used medium heat)
rotel1
undrained (I used the mild)
diced tomatoes1
undrained
corn↗1
drained
water↗2 cups
tomato soup1
(11 ounce) can
ground cumin↗1 1⁄2 teaspoons
chili powder↗1 teaspoon
salt and pepper

Step-by-step instructions

1
Heat oil in a large pot over medium heat. Add the onion and garlic and cook about 5 minutes or until onion is translucent.
2
Add the cumin, chili powder, salt, and pepper. Cook a couple minutes.
3
Add zucchini, squash, and tomato paste. Cook, stirring frequently, about 5 minutes.
4
Stir in black beans, chili beans, both cans of tomatoes, and corn. Add the water then bring to a boil.
5
This is where I poured all of mine into my crock pot and simmered for about 4 hours. If you would rather go the quicker route, continue to cook on the stove top an additional 20 minutes or until zucchini is tender. Season with additionally cumin, chili powder, salt, or pepper after tasting.

Source: food.com

Original recipe ↗

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