Garden Vegetable Chili

This chili relies on a cornucopia of fresh vegetables for its texture and flavor. It's a great way to make sure everyone "eats their vegetables."

1 tablespoon safflower oil
1  large onion, chopped
1  large carrot, diced
1  small red bell pepper, diced
1/2 cup chopped celery
2  {garlic} cloves, minced
1  jalapeno, seeded and minced
2  small zucchini, diced
2  large tomatoes, chopped
2 cups fresh or frozen corn kernels
2 cups water
6 ounces tomato paste
4 tablespoons hot or mild {chili powder}
1 teaspoon salt
1 teaspoon dried {oregano}
1 teaspoon sugar
2 tablespoons minced parsley, for garnish
Heat the oil in a large chili pot over medium heat. Add the onion, carrot, bell pepper, celery, garlic, and jalapeno. Cover, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the zucchini, tomatoes, corn, water, tomato paste, chili powder, salt, oregano, and sugar, and stir well. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes, adding more water if necessary. Serve garnished with the minced parsley.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 45 min

Servings: 4

Recipe By: Robin Robertson

From:  The Vegetarian Chili Cookbook
Used with permission of Robin Robertson