Vegetarian Chili

This is a very easy to prepare and hearty meal. I make this even when I’m not on the Daniel Fast! 2 medium-sized green peppers, chopped

1 medium-sized yellow onion, chopped

1 zucchini, sliced

1 yellow squash, sliced

2 tablespoons salad oil

2 tablespoons chili powder

¾ teaspoon salt

¼ teaspoon ground red peppers

2 cups corn kernels (fresh or frozen)

2 16 oz. cans tomatoes (juice and all)

2 16 oz. cans pinto beans (juice and all)

2 16 oz. cans black beans (juice and all)

1   4 oz. can mild green chilies

1   4 oz. can of tomato paste

[When I make this during non-fasting times, I also add 1 tablespoon of sugar with the other spices.]

Chop and sauté in oil the peppers and onions. Add the sliced squashes, chili powder, salt, ground red peppers, and corn. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.

Bring to a boil and then reduce the heat. Let simmer for 20 minutes stirring occasionally to prevent sticking.

Yield: 6 generous servings

 I featured this recipe in my book titled Out of the Rat Race published in 1994 by Servant Publications.