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Uncle Jim's Award Winning
Vegetable Chili
(c) 2006 www.best-chili-recipes.com award winning chili recipe
2 tablespoons vegetable oil
2 large onions, diced
4 large garlic cloves, finely chopped
2 jalapeno chilies with seeds, minced
2 (28 oz.) cans diced tomatoes, drained (reserve juice)
1/2 cup tomato paste
2 green peppers, diced
1 red pepper, diced
2 large carrots, diced
1 tablespoon ground cumin
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 (15 oz.) cans pinto beans, drained
2 (15 oz.) black beans, drained
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
2 cups whole kernel corn
2 smal zucchini, diced
Grated cheddar cheese
Green onions, chopped
Directions
Heat oil in heavy pan, add chopped onions, garlic, and chilies. Saute until onions are clear (about 6 minutes).
Add tomatoes, with 1 cup reserved juice, tomato paste, peppers, carrots, cumin, salt, and cayenne. Simmer and cook 30 minutes on low heat, thinning with reserved juices as needed.
Add zucchini, corn and all beans; cook an additional
45 minutes on low heat.
Ladle into bowls. Add grated cheddar cheese and onions as toppings, or serve over rice.
Award winning chili recipe
