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Vegetarian Chili

Contributed By: Erin | See all of Erin's recipes
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Active Time:  20 Minutes
Total Time:  2 Hours
  8 servings
Chili is the ultimate in comfort food, but for those vegetarians out there, it becomes difficult to find one that's full of body and flavor. The longer you let it simmer, the more the flavor develops. It tastes even better then next day!
½ sweet onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 carrot, diced
1 bag Morningstar crumbles
2 (15 oz.) cans fire-roasted tomatoes
2 tbs. chili powder
2 tbs. cumin
1/4 tsp. red pepper flakes (optional)
½ can tomato paste
1 can white beans (kidney or cannellini)
Coat a large stock pot with olive oil cooking spray and place over medium-high heat until hot. Add all vegetables, 1 tbs. cumin, 1 tbs. chili powder, and red chili flakes and sauté about 5-7 minutes, until starting to soften. Add tomato paste and stir into vegetables for 1 minute. Add tomatoes, Morningstar crumbles, remaining cumin and chili powder, and beans. Stir to combine. Place a lid on pot, lower heat to simmer and allow to cook for 1-2 hours.

Taste and adjust seasoning by adding sea salt and fresh cracked black pepper, if desired.

Condiments: nonfat Greek yogurt, shredded cheese, chopped green onion, chocolate chips (believe me, it works), toasted pumpkin seeds, crushed tortilla chips.

Date Added: 08/23/2010
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