Ingredients (use vegan versions):

• 1 small onion, chopped
• 1 large-ish clove garlic, minced
• olive oil
• 1-2 carrots, grated
• 1-2 small zucchini, grated
• 1-2 small yellow squash, grated
• 1 lg. can tomatoes (30 oz)
• 1 can kidney beans (we like light red; 15-oz can)
• cumin to taste (1+ tsp)
• chili powder to taste (1+ tsp)

Directions:

Saute the onion and garlic in 1-2 Tbs olive oil until onion is
translucent (we usually overcook, but this doesn’t seem to matter).
Add cumin and chili powder; stir to coat onions. Add grated veggies
and stir some more. Add the kidney beans and their liquid, and the
tomatoes and their liquid (I like to cut up the tomatoes if
they’re whole, but if you’re not too hungry to let the chili simmer
for a long time, they will fall apart of their own accord
eventually…) Simmer until the veggies are limp, about 30 minutes minimum.

This is really good served with polenta or vegan cornbread.

Serves: about 6

Preparation time: 1 hour?

Tags: Chili, Corn, Tomato, Vegan