Three-Bean Vegetable Chili
This vegetarian chili is so hearty you certainly won't miss the meat. If there are any leftovers, wrap in a tortilla, sprinkle with cheese and bake for Vegetarian Enchiladas.
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Cook Time: 45 Minutes
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Yield: 4
Ingredients
2 tbsp olive oil 15 oz can chickpeas, drained 2 cup frozen edamame, thawed 1 tbsp Worcestershire sauce 1/4 cup chopped cilantro 1 package Chili Seasoning Mix 1 chopped medium zucchini 28 oz can diced tomatoes in juice 2 chopped red and/or green bell peppers 15 oz can black beans, drained 1 chopped large onion
Directions
Heat oil in a 4- or 6-quart saucepot.
Add onion and cook over medium heat for 3 minutes or until tender-crisp.
Add peppers and zucchini; cook 2 minutes until vegetables are slightly softened.
Stir in Chili Seasoning Mix and cook for 1 minute.
Stir in tomatoes with their juice, Worcestershire sauce, corn and edamame and bring to a boil over high heat.
Reduce heat, cover and simmer about 20 minutes or until veggies are tender.
Stir in black beans and chickpeas and cook 5 minutes or until heated through.
Stir in cilantro and serve, if desired, with shredded queso fresco, sour cream and/or diced avocado.
