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Veggie Chili
Definitely the best veg chili I ever had!
3 tablespoon olive oil
1/2 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 jalapeno pepper, diced (I like spiciness so I used 2)
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 1/2 cup of vegetable stock
2 tablespoons of cumin
1 teaspoon oregano
1 tablespoon paprika
1/2 teaspoon of cayenne
1 15-ounce can cannellini beans, rinsed
1 15-ounce can kidney beans, rinsed
1 ear of corn
In a large pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Add the garlic and cook until fragrant, about a minute more.
Add the tomatoes to the pot along with the vegetable stock. Add oregano, paprika, and cumin. Add cayenne to desired heat and cook, at a simmer, for 20 minutes.
Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Serve with sour cream and some chopped chives.
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That sounds awesome! I prefer to eat vegetarian so this is just right! Thank you!
"You will never completely be at home again because part of your heart will always be elsewhere. That is the price you pay for the richness of knowing and loving people in more than one place."

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No problem! I use 2 jalepenos cause I like to spicy
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i tried this last week! Thanks for sharing the recipe- it was great!
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