Vegetarian Chili

2 15 oz cans CHICK PEAS
2 15 oz cans KIDNEY BEANS
2 BELL PEPPERS (chopped)
1 ONION (chopped)
1 HOT PEPPER (diced)
6 cloves GARLIC (finely chopped)
2 SQUASH (cut into large pieces)
1 ZUCHINNI (cut into large pieces)
2 lg or 4 sm TOMATOES (chopped)
1 28 oz can CRUSHED TOMATOES
3-6 oz TOMATO PASTE
1/2 cup CILANTRO (chopped)
1 heaping Tbsp OREGANO
2 Tbsp OLIVE OIL
1 Tbsp CUMIN
1/2 tsp CAYENNE PEPPER
2 Tbsp CHILI POWDER
SALT and PEPPER, to taste
WATER as needed…add slowly

Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add
bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add
beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add
fresh tomatoes. Add canned crushed tomatoes. Slowly add water–not too much–as the vegetables will begin to
release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to
simmer approx. 45 minutes