Alyce's Mostly Vegetarian Chili

Submitted by the famous Alyce Liber

6-8 Servings

Ingredients:

Non-stick cooking spray (PAM)
1 large white or yellow onion, chopped
3 cloves garlic, minced
¼ cup chopped green pepper
1 jalapeño pepper, minced
1 28-oz. can chopped or crushed tomatoes
3 packets low-sodium, no MSG beef bullion*
2 medium zucchini, chopped
1 TB hot chili powder
1 TB ground cumin
1 TB dried parsley
2 tsp. dried basil
2 tsp. dried oregano
½ - 1 tsp. salt
½ tsp. freshly ground black pepper
1 can chick peas (garbanzos), 19-oz., drained and rinsed
1 can kidney beans, 19-oz., drained and rinsed
1 can black beans 19-oz., drained and rinsed

Directions:

1. Coat a large non-stick sauté pan with Non-stick spray (PAM); sauté onions, garlic, and peppers over medium heat for 5-6 minutes, until softened.
2. Transfer to a larger pot and add tomatoes, zucchini, bullion and spices; cook, uncovered for 30 minutes over low heat.
3. Stir in beans, and heat over med-low for another 15 minutes.
4. Taste for salt.
5. Serve hot with cornbread, or toasted tortillas, or corn chips. Top with shredded cheese and/or sour cream at your own peril, as these will add a considerable amount of fat.

Meal Suggestion: Serve with a green salad, cornbread, and fruit.
For a truly vegetarian chili, omit bullion.