Chili Chili Bang Bang (Vegetarian)

Really really yummy! I adapted this from Looney Spoons

1-1/4 c coarsely chopped onions
1 c chopped sweet green pepper
1 c chopped sweet red pepper
1.5 c chopped carrots
3 cloves garlic, minced
1 T chili powder
2 c cubed zucchini (keep pieces pretty big)
1 can (28 oz) tomatoes, undrained, cut up
1 can (19 oz) black beans, drained and rinsed
1 can (19 oz) chickpeas, drained and rinsed
1 can (12 oz) kernel corn, undrained (if making the corn bread, you might as well use the extra from that, too)
1 T ground cumin
1-1/2 t dried oregano
1-1/2 t dried basil
1/2 t cayenne pepper (adjust to taste)

**Instead of buying and measuring each spice, I bought a 2 Alarm chili spice mix. I used all of the cumin/oregano packet, all of the paprika, and about half of the chili powder, to taste**

Preparation

1. Spray a large saucepan with non-stick spray. (I opted to use 1 T of olive oil instead)
   
2. Add onions, green and red peppers, carrots, garlic, and chili powder.
   
3. Cook over medium heat, stirring often, until vegetables are softened (about 6 minutes).
   
4. Add zucchini, tomatoes, beans, chickpeas, corn (with liquid), cumin, oregano, basil, and cayenne pepper.
   
5. Stir well and bring to a boil.
   
6. Reduce heat to medium-low.
   
7. Cover and simmer for 20-30 minutes, stirring occasionally.
   

Serve with reduced fat sharp cheddar and reduced fat sour cream. You will not miss the meat. Super yum!

I have this cooking right now! I am cooking it without the zucchini first to make sure the peppers and carrots get soft. Then I will add the zucchini and simmer for another 30 minutes.

I am taking it to a crop tomorrow!