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Vegetarian Chili

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Ingredients
  

  • 7 Garlic Gloves minced
  • 1 large Onion chopped
  • 1 Jalapeno chopped
  • 1 Bell Pepper chopped
  • 1 Zucchini chopped
  • 1 Yellow Squash chopped
  • 2-15 oz can of Kidney Beans drained and rinsed
  • 2-15 oz can of Chick Peas drained and rinsed
  • 1-28 oz can of Crushed Tomatos
  • 6 oz Tomato Paste
  • 1/2 pack of Soy Chorizo or a veggie sausage crumble this step optional
  • 2 tbsp Chili Powder
  • 1 tbsp Oregano
  • 1 tbsp Cumin
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil

Instructions
 

  • The best way to execute this recipe is by prepping everything. So have everything chopped up and measured out.
  • In a large pot add your olive oil over medium heat. Add your onion, jalapeño and garlic. Cook 3-5 minutes.
  • Add your bell pepper, cook 2 minutes.
  • Sprinkle in all your seasonings and S+P, stir in well.
  • Add your zucchini and squash. Stir and cook 1-2 minutes.
  • Stir in your tomato paste, cook 2-3 minutes.
  • Add in your beans and crushed tomatoes. Stir well. Take your crushed tomato can and fill it up with water and pour in the mixture. Mix well.
  • Add in soy chorizo and mix well.
  • Turn up your heat to bring it to a simmer. Cover and turn heat to low, simmer for 1 hour.
  • Serve with cheese and a dollop of sour cream. Or with some Frito Lays. Enjoy!