Garden Chili
Miz Helen's Kitchen
Ingredients
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 tablespoon vegetable oil
4 cups cherry tomatoes, whole
3 cups Zucchini, chopped
2 cups whole kernel corn
2 cups black beans, drained
2 cups pinto beans, drained
1 jalapeno, seeded and chopped fine
1-1/2 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
2 teaspoons chili powder
1-1/2 cumin powder
1/2 teaspoon oregano
1 (6 ounce) can tomato paste
4 cups vegetable broth
2 limes for lime juice
Directions
In a large soup pot, heat the vegetable oil and saute the onions, bell peppers, and garlic.
Add the tomatoes and cook until the tomatoes begin to break up.
Add the Zucchini stir and mix well cook for about 5 to 6 minutes until the Zucchini begins to soften.
Add the corn and beans, mix well.
Stir in all the spices making sure the spices are mixed well with all the vegetables.
Stir in the tomato paste with the vegetable mix until completely mixed.
Stir in the vegetable broth.
If you want the chili to be thicker use more tomato paste and less vegetable broth.
Cook the chili on medium heat for 20 minutes, until all the vegetables are tender.
Cover and simmer until ready to serve.
Right before serving squeeze lime juice over each serving.
Like any other chili the longer it sits, the better it gets. It is always better the next day.
Enjoy!