Ingredients
3 – 14.5 oz cans kidney beans
1 – 14.5 oz can stewed tomatoes with green chilies
1 – 8 oz can tomato sauce
1 cup water
1 medium onion
1 medium zucchini
8 oz. mushrooms (approx. 2 1/2 cups)
3 garlic cloves, pressed
2 Tbsp chili powder
1 1/2 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1 Tbsp olive oil
Directions:
Drain and rinse beans, set aside. Coarsely chop zucchini, mushrooms, and onion each separately in food processor. Heat olive oil in large pot, lightly sauté onions, approximately 3-5 minutes. Add beans, zucchini, and mushrooms. Mix thoroughly. Press garlic and sprinkle seasonings over vegetable mixture. Add canned tomatoes, tomato sauce, and water. Stir chili, simmer over medium-low heat for 25-30 minutes.
Notes: If you want to increase the heat of your chili, add 2 teaspoons black pepper. If you want to make your chili mild, use plain stewed tomatoes
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