Spicy Vegetarian Chili

Mrs.Habu's Note:

This chilli is substantial on its own but can be served over rice or rolled inside a flour tortilla with grated cheese. This always tastes better to me the next day.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 onion , peeled and chopped
• 2 garlic cloves , minced
• 1 teaspoon chili powder
• 2 red bell peppers , chopped
• 2 small carrots , chopped
• 1 cup frozen sweetcorn
• 1 (14 ounce) can chopped tomatoes with juice
• 1 (15 ounce) can red kidney beans , drained
• 2 zucchini , diced
• salt & freshly ground black pepper

Directions:

1. Heat olive oil in a large pan Stir in the onion, cover and cook for 7 minutes until softened Add the rest of the ingredients except the zucchini.
2. Bring to a boil and stir well Cover and cook for 15 minutes Add the zucchini, cover and cook for 8 minutes or so until the vegetables are tender Season and serve.

Reviews

[Cilantro in Canada]

This is an excellent chili and very easy to prepare. Thanks for the recipe.

[Charlotte J]

This is *very* good the only reason I did not give it 5 stars was that I added 2 things. I needed about 1 cup water because there was not enough liquid from the tomatoes. Then I added 3 ounces of tomato paste because I wanted it more red like chili. I used 1 red and 1 yellow pepper in making this today. I could eat the whole pot!!! I *will* make this again. Made for *Healthy Choices ABC Tag* game