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Veggie Packed Chili

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Set it and go! Toss together this combination of prepared and fresh veggies and simmer the mixture 'til it becomes a thick and chunky vegetable chili. What could be easier or more satisfying?

Serves: 6

Ingredients
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 2/3 cup salsa (see Note)
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 large green bell pepper, cut into 1/2-inch chunks
  • 1 large zucchini, cut into 1/2-inch chunks
  • 8 ounces sliced mushrooms
Instructions
  1. In a soup pot, heat oil over medium heat. Add onion and saute 2 to 3 minutes, or until tender. Add tomatoes, salsa, chili powder, cumin, and salt; mix well. Reduce heat to low, cover, and simmer 10 minutes.
     
  2. Add remaining ingredients, cover, and simmer 50 to 60 minutes, or until vegetables are tender. Ladle into bowls and serve.

 

OOH ITS SO GOOD!
Note

In this dish, most of the kick comes from the salsa, so whichever intensity you use - from mild to hot - is your choice.

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