Vegetable Chili

Written by Sheri Goodman Graham

On October 4, 2016

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Vegetable Chili

Serves 8

20 minutes to prepare 

Cooking Time 40 min

1/2 cup water                                                                                        1 cup cooked black beans

1/2 cup chopped onion                                                                         1 cup cooked pinto beans

1/2 cup chopped green bell pepper                                                      1 cup cooked white beans

1/2 cup chopped zucchini                                                                     1 cup garbanzo beans

1/2 cup yellow straight necked squash, cut into chunks                      1/4 cup green chiles

1 cup frozen corn kernels                                                                     1 T chili powder

One 28 ounce can stewed tomatoes

1/2 T soy sauce and dash of cayenne

Place the water, onion, and green pepper in a large soup pot. Cook and stir until the onion is tender, about 5 minutes. Add the remaining ingredients, stir to mix well, and bring to a boil.

Reduce the heat and cook uncovered over medium-low heat for 30 minutes. Serve in soup bowls by itself or over the whole sprouted grains or potatoes.

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