Ann's Vegetable Chili

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 5 garlic cloves, minced
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups frozen corn kernels
• 1 1/2 lbs portabella mushrooms, wiped clean and cubed (about 5 large)
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 teaspoons worcestershire sauce (optional)
• 8 roma tomatoes, peeled, seeded and chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can contadina tomato sauce
• 1 cup vegetable stock
• 1 teaspoon ham bouillon (optional)

Recipe

• 1 in a large, heavy pot, heat the oil over medium-high heat. add the onions, bell peppers, and garlic. saute, stirring, until soft, about 3 minutes.
• 2 add the zucchini, corn, and mushrooms, and cook, stirring, until vegetables are soft.
• 3 add the chili powder, cumin, and worcestershire. stir well.
• 4 add the tomatoes, beans, tomato sauce, vegetable stock and bouillon, stir well, and bring to a boil.
• 5 reduce the heat to medium-low and simmer, stirring occasionally, for about 35 - 40 minutes. adjust the seasoning, to taste.