I made the mistake of not having all the ingredients prepped for this hearty chili, and had to momentarily remove the pan from the burner to catch up on chopping vegetables! So I recommend having everything chopped and ready to go before you start the burner.
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add 1/2 cup chopped onion and 2 minced garlic cloves; cook for 2 minutes (technically, you should stir constantly, but as mentioned above, I was so busy chopping veggies I had to forgo that instruction!). Add 1 and 1/2 cups chopped zucchini, 1 cup chopped red bell pepper, and 1 cup chopped green bell pepper; cook for 5 minutes, stirring frequently.
Add 4 cups chopped tomato, 1 tablespoon chili powder, 1 teaspoon Old Bay seasoning, 1/4 tsp. black pepper, 11 ounces of spicy vegetable juice (such as R.W. Knudsen's Spicy Very Veggie), 1 (15-ounce) can of rinsed and drained black beans, 1 (15-ounce) can of rinsed and drained kidney beans, and 1 minced jalapeno pepper.
Note: I recommend seeding the jalapeno if you don't want this chili to be too too hot. If you like it hot, leave the seeds in!
1 and 1/3 cups of chili is 200 calories - this recipe makes enough for 6 servings.
red bell pepper $1.41
green bell pepper $0.96
spicy vegetable juice $3.49
black beans $1.09
kidney beans $1.09
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html