Easy Veggie Chili

Well, I've started cooking again.  It turns out that walking five miles a day doesn't do much good if you have cheese dip for dinner every night.  It is truly a fallen world we live in.

I have also realized that as wonderful and magical as it is to work near a myriad of restaurants, it is also expensive...and caloric.  So I am summoning all the will power I have, and am taking my lunch a few days a week now.  The weird thing is that in the summer, a salad will work just fine, maybe a small sandwich.  But when the weather turns cold my stomach does not register it as a meal unless it is hot.  So soup it is these days.

I found this recipe here.  She is an avid runner and lists tons of good (healthy) recipes on her site.  The good thing about this one is that it is quick, but still packs a lot of flavor, and you can spice it up or down depending on your tastes.

Easy Veggie Chili

*  1/2 onion, diced
*  1 carrot, thinly sliced
*  1/2 green pepper, chopped (I used red - the flavor tastes spicier to me)
*  1/4 lb. fresh mushrooms, sliced (I didn't use these - mushrooms in chili?  No thanks.)
*  1/2 zucchini, sliced (I used squash b/c I had it on hand already)
*  1 Tablespoon olive oil
*  2 garlic cloves, minced
*  14.5 oz diced tomatoes w/chilis, not drained (Rotel's lime cilantro tastes really good)
*  15.5 oz pinto beans, drained and rinsed
*  8 oz tomato sauce
*  1.5 Tablespoon chili powder
*  1.5 teaspoon dried oregano
*  1 teaspoon cumin
*  1 teaspoon paprika
*  dash (or more!) of red pepper flakes
*  1.5 teaspoon white wine vinegar

1.  In large pot, saute the onion, carrot, pepper, mushrooms & zucchini in oil until tender.

2.  Add garlic.  Cook one minute longer.

3.  Add the tomatoes, beans, tomato sauce and seasonings.

4.  Bring to a boil.  Reduce heat.  Simmer, uncovered, for 35 minutes, stirring occasionally.  (Definitely keep an eye on it and add water to keep it from sticking.  I had to add water a few times.)

5.  Stir in vinegar.

Enjoy!