This chili is so tasty that your carnivore friends may not even notice it doesn’t have meat. It makes a lot, so if you have leftovers, freeze individual portions in resealable bags. For a quick meal, just nuke one and eat it my favorite way: poured over a baked potato.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Peel the onion, cut into 1/2-inch pieces, and place in a large saucepan. Cut the pepper in half and remove and discard the stem and seeds. Cut into 1/2-inch pieces and add to the pan. Trim the celery and discard the ends. Cut in half lengthwise and then cut into 1/2-inch pieces and add to the pan. Peel the garlic, finely chop, and place in the pan. Add the water to the pan and cook over medium heat for 5 minutes. Trim the zucchini and discard the ends. Cut in quarters lengthwise and then cut into 1/2-inch pieces and add to the pan. Cook for 10 minutes. Season with salt and pepper. Add the tomatoes, tomato paste, chili powder, and undrained kidney beans and cook over low heat for 45 minutes for the flavors to meld. Season with salt, pepper, and additional chili powder, if desired, and serve warm.
VEG OUT
Step 2
A vegetarian diet is known to have a wide range of health benefits. Research has shown vegetarians suffer less heart disease, hypertension, obesity, diabetes, various cancers, diverticular disease, gallstones, kidney stones, and osteoporosis. So next time someone hassles you about being a vegetarian, list all those reasons. That will shut them up.
