Recipe for Vegetable Chili, Thick and Hearty 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1 x onion chopped
1 x carrot thinly sliced
1 x green bell pepper chopped
8 oz mushrooms sliced
1 sm zucchini sliced
12 x black olives optional
4 x cloves garlic minced
28 oz canned tomatoes with juice chopped
2 cup nonfat tomato sauce
4 oz green chili peppers diagonally sliced
4 cup cooked kidney beans or pinto, black, or adzuki beans
3 tbl chili powder
1 tbl dried oregano
2 tsp ground cumin
2 tsp paprika
red pepper flakes optional
ground red pepper optional
1 tbl white wine vinegar
fresh cilantro optional
Instructions:
Instructions: Saute the onion, carrot, green pepper, mushroom, zucchini, olives, and garlic in the oil for 20 minutes. Add the remaining ingredients, except for the vinegar and cilantro. Simmer for at least 30 minutes, stirring often.

Add the vinegar and cilantro to taste. Simmer briefly.

Serve garnished with the sour cream.

NOTES : The Thick and Hearty Vegetable Chili (page 302) has become one of my favorites-I make a big batch and freeze it in meal-sized

Last night we had the Thick and Hearty Vegetable chili. And it is exactly as the name describes it. I would caution you to start with less than the 3 tbsp chili powder it calls for as some powders are more intense than others. I also think Ill chop all the veggies next time, and not leave some sliced. And, I think a hearty mushroom (such as shiitake or portobello) would be nice.

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