THICK & HEARTY VEGETABLE CHILI

THICK & HEARTY VEGETABLE CHILI

1 Tbsp olive oil
1 can (28 oz) tomatoes, with juice, chopped
1 onion, chopped
2 cups tomato sauce
1 carrot, thinly sliced
1 can (4 oz) green chile peppers, diced
1 green pepper, chopped
2 cans (4 cups) beans, any variety
8 oz mushrooms, sliced (can or fresh)
1 to 2 small zucchini, or yellow squash
12 black olives or small can, chopped
4 large cloves garlic, minced

Seasoning (you can use this or a package of pre-mixed chili season)

3 Tbsp chili powder
1 Tbsp dried oregano
2 tsp ground cumin
2 tsp paprika
Red pepper flakes (optional)
Ground red pepper (optional)

Warm the oil in a large pot over medium heat. Add the onions, carrots, green peppers, mushrooms, zucchini, olives and garlic. Sauté for 20 minutes.
Add the tomatoes (with juice), tomato sauce, and seasons. Simmer for at least 3o minutes; stir often to preven burning. This freezes well and is great as a leftover.