Vegetarian Chili - alive magazine

Name: Vegetarian Chili - alive magazine
Ingredients: 1/4 cup (60 mL) extra-virgin olive oil; 2 medium onions, diced; 4 garlic cloves, finely chopped or grated; 2 large red bell peppers, cored, seeded, and diced; 2 medium zucchinis, diced; 1 - 28 oz (796 mL) can tomatoes, with their juice; 1 1/2 lbs (750 g) ripe tomatoes, diced; 2 Tbsp (30 mL) chili powder; 1 Tbsp (15 mL) ground cumin; 1 Tbsp (15 mL) dried basil; 1 Tbsp (15 mL) dried oregano; 2 tsp (10 mL) black pepper; 1 tsp (5 mL) salt; 1/2 cup (125 mL) fresh flat-leaf parsley, chopped; 2 cups (500 mL) cooked kidney beans; 2 cups (500 mL) cooked chickpeas; 1 cup (250 mL) corn kernels, fresh or frozen; Juice of 1/2 lemon

www.alive.com

This chili is a full-bodied vegetarian version that satisfies even the most devoted meat lover. The heat factor is medium-hot and can be adjusted, if desired. 1/

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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