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“Chili packed with vegetables and flavor. Even better the next day. To make this vegan, substitute 1 tsp smoked paprika and 1/2 tsp. kosher salt for Worcestershire and ham bouillon.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic. Saute, stirring, until soft, about 3 minutes.
  2. Add the zucchini, corn, and mushrooms, and cook, stirring, until vegetables are soft.
  3. Add the chili powder, cumin, and Worcestershire. Stir well.
  4. Add the tomatoes, beans, tomato sauce, vegetable stock and bouillon, stir well, and bring to a boil.
  5. Reduce the heat to medium-low and simmer, stirring occasionally, for about 35 - 40 minutes. Adjust the seasoning, to taste.

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