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Recipe submitted by leanne.clarke@integral.com

Vegetable Chili

Ingredients (use vegan versions):

    1 large can stewed tomatoes
    1 large can crushed tomatoes in juice or pureed tomatoes
    1 large can red kidney beans, drained
    1 can black beans, drained
    1 can garbanzo beans (chickpeas), drained
    1-2 more cans beans, drained (either more of the above or different varieties)
    2 heads broccoli, washe'd and chopped
    2 medium zucchini, washe'd and chopped
    1 small bag spinach, washed
    1/2 cup bulgur wheat or 2-3 crumbled veggie burgers (optional)
    spices, to taste: garlic powder, onion powder, salt,

Directions:

Mix all ingredients in a large pot. Cover and bring to a boil. Lower heat and simmer uncovered 45 minutes to 1 hour. (The longer it cooks uncovered, the thicker the chili will become. Adding bulgur wheat or veggie burgers tends to make it thicken faster.) Great with vegan cornbread. Serves 6-8. (Works very well frozen in portions for future lunches.)

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Would paprica be useful in a chili like this

Archived comment by: nonie

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