Jessica's Vegetarian Chili

I am on the Daniel Fast and chili is one of my favorite things to eat. This is now my favorite chili! It's full of flavor and I don't feel bad for indulging. Enjoy and let me know how you liked it! Serve with a sweet or savory cornbread. See my recipes for both.

• Preparation Time: 35 mins
• Cooking Time: 37 mins
• Total Time: 1 hr 12 mins
• Calories: 263 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 yellow onion, chopped
• 2 bay leaves
• 1 (28 ounce) can crushed tomatoes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 ½ teaspoons ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 tablespoon oregano
• 1 ½ teaspoons ground paprika
• 1 tablespoon parsley
• 1 (15 ounce) can chili beans
• 4 sweet peppers, chopped
• 1 yellow squash, cut into large chunks
• 1 zucchini, cut into large chunks

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.

Step 2

Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.