Vegetable Chili

Servings: 10

I created this mild, vegetarian chili for the Dallas Aggie Mom’s Chili Cook-off. I won the Ladies Chili (mildest, best-tasting chili) Award!

— Diane S., Customer, Coppell, TN

Ingredients

2 medium green peppers, seeded

1 medium onion

1 medium zucchini

1 medium yellow straight neck squash

2 tablespoons salad oil

2 tablespoons chili powder

1 tablespoon sugar

3/4 teaspoon salt

1/8 teaspoon ground red pepper

2 14 to 16-ounce cans stewed tomatoes*

2 15 to 19-ounce cans pinto beans*

2 15 to 16 ounce cans black beans*

1 4-ounce can chopped green chilies*

2 cups fresh or frozen corn kernels

*Do not drain

Directions

About 45 minutes before serving, chop green peppers and onions. Cut zucchini and yellow squash lengthwise into quarters and cut each quarter into ½” thick slices.
In a 5-quart Dutch oven, over medium heat, heat oil and cook green peppers and onion until tender. Add zucchini, squash, chili powder, sugar, salt and red pepper. Cook for 1 minute.
Add stewed tomatoes, pinto beans, black beans, green chilies (with their liquid) and corn. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes.
Makes 10 servings. Can be halved. Serve over rice.

“Caring and Sharing” cookbook

Get the Physicians Mutual family “Caring and Sharing” cookbook for a delicious collection of hand-selected recipes submitted by customers, employees and agents from all over the country.

Discover your new favorite recipe and share it at your next gathering!

Download Now