Chili that Even Meat Lovers Love
3 tablespoon olive oil
1 large can Italian tomatos (20oz), chopped into large pieces
1 green pepper, cut up into pieces about 1/2 square
2 medium onions, cut up into chuncks about 1/2 square
1 medium zuchini, sliced into 3/4 cubes
3 carrots, sliced
1 teaspoon sugar
4 tablespoon chili powder or more to taste
cayenne pepper to taste (optional, if you like it REALLY hot)
1 can black beans
1 cup red beans
Saute onions and green peppers in olive oil over medium heat until onions are translucent. Stir in chili powder and vegan sugar and simmer for 5 more minutes. Stir in the tomatos, and add the carrots, zuchini and beans. Bring to a boil, reduce heat, and simmer for 1/2 hour to 45 minutes. Its great with vegan corn bread or blueberry muffins, and seems to improve in flavor overnight in the refridgerator.
SO HOW'D IT GO?
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