Ann's Vegetable Chili

Chili packed with vegetables and flavor. Even better the next day. To make this vegan, substitute 1 tsp smoked paprika and 1/2 tsp. kosher salt for Worcestershire and ham bouillon.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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)

Directions

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.