Now that it’s getting cold, hot soups and stews are comforting and delicious. Here’s a recipe for easy vegetarian chili that’s filling and good for you. You can use the vegetables suggested, or add anything else that is in your fridge, like carrots, corn or celery. Cornbread on the side makes a perfect fall meal.

Vegetarian Chili

2 medium zucchini, chopped
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 tablespoons olive oil
2 28-ounce cans Italian stewed tomatoes, cut up
1 15-ounce can tomato sauce
1 15-ounce can pinto beans
1 jalapeno pepper, seeded and chopped
1/4 cup fresh cilantro, minced
1/4 cup fresh parsley, minced
3 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cumin

1. In a large pot, saute zucchini, onion, peppers and garlic in oil until tender.
2. Stir in all remaining ingredients.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.

Recipe credit:
Photo credit: Bhakti in NYC