Veggie Chili (hello cold weather food!)

There is nothing Jay and I love better than sweatshirt weather (although we’re not giving up flip-flops until it snows) other than food. A great way to ease into a new season is a warm one-pot meal. We’ve been enjoying fall veggies like squash and this veggie chili has zucchini and corn from our farmer’s market. It’s warm, slightly spicy, and just as hearty as any meat-chili and to me, I prefer it to the traditional beef. Also, a big thanks to Jay Drumm for listening to my cries and buying me a new can opener, that actually opens cans!

Veggie Chili

1 large zucchini or 2 small. you can also use all or half yellow squash.

1 large onion (yellow or white)

3 ears corn (if it is not in season, frozen corn works great too)

1small container mushrooms (I like baby bella or button mushrooms)

1 chili seasoning packet, we like McCormick’s Original but you can use any blend or make your own!

2 cans diced, peeled, chili-ready tomatoes, undrained. You can also follow the instructions on the seasoning packet and use 2 cans of tomato sauce

1 can light red kidney beans (or any bean you like), undrained

a few cloves of garlic

Prep

Cut all veggies in to bite-sized pieces, cut the corn off the cob.

Cook

Heat a large pot with vegetable oil, saute all veggies on high heat until tender, I like to cook mine until they are a little bit browned.

Add seasoning packet, tomatos, and beans. Cook as long as you like. I think the chili tastes great as soon as it is heated through. Tonight, I’m topping with a dollop of sour cream and goldfish crackers. I also like it with cheese or over brown rice and topped with avocado slices.

Enjoy!

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