Veggie Chili

1-1/4 cups coarsely chopped onions

1 cup each chopped sweet green and red pepper

3/4 cup each chopped celery and chopped carrots

3 cloves garlic, minced

1 Tbsp chili powder

1-1/2 cups quartered mushrooms (optional)

1 cup cubed zucchini

28oz can diced tomatoes, undrained

19oz can black beans, drained and rinsed (or your own cooked black beans)

19oz can chickpeas, drained and rinsed (or your own cooked chickpeas)

1-1/2 cups frozen corn (or 12oz can, undrained)

1 Tbsp ground cumin

1-1/2 tsp each dried oregano and basil

1/2 tsp cayenne pepper (or to taste)

Spray large saucepan with nonstick cooking spray or a bit of olive oil. Add onions, peppers, celery, carrots, garlic and chili powder. Cook over medium heat, stirring often, until vegetables are softened, about 6 minutes. Add mushrooms, if using, and zucchini. Cook and stir for 4 more minutes. Add the rest of the ingredients. Stir well. Bring to boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally.

Alternatively, you can just dump all the ingredients into a slow cooker and cook for several hours on low. It still tastes great!

Serve with: Tostadas and cheese, or fresh bread and butter, or garlic bread

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