Vegetarian Chili

A while back, we had a wonderful taste of vegetarian chili. When the diet comes out, the chili recipe does too. This one was given to me by a friend at the gym in response to all things crock pot. We are working our way through a ginormous pot of this at the moment. If you are not watching your caloires, you can fancy it up with sour cream and grated cheese. It's fabulous, and The Professor will eat it despite it's not having meat in it.

2 medium white onions diced
2 cloves garlic minced
2 medium sweet potatoes diced
2 medium zucchini diced
1 cup small cauliflower florets
1 red pepper diced
1 green pepper diced
1 cup frozen corn niblets
1 28 oz. can diced tomatoes
1 720 ml jar tomato passata (passata was new to me, but it's fabulous puree)
2 Tbsp. tomato paste
1 can Heinz baked bean in tomato sauce
1 can red kidney beans drained
1 can black beans drained
3 Tbsp. chili powder
Salt and Pepper to taste.

Sauté onions and garlic in 2 Tbsp. oil for five minutes. Add diced vegetables and canned tomatoes, passata, and tomato paste. Add chili powder, salt and pepper. Bring mixture to boil, turn heat down and simmer 45 minutes or until vegetables are tender.

To cook in crock pot, sauté onion in garlic in a pan. Add to crock pot with all other ingredients. Turn heat to high, when bubbling, turn heat to medium for 6 hours.

Freezes well.

I have no idea how many this recipe serves as I usually add more, and different beans and vegetables than it calls for. It's one of those dishes that never seem to reduce in size no matter how long you dip away at it! Either use it to feed a crowd, or be in the mood for lots and lots of chili!!!


Thanks to LG