Pace Setter : November 2017

Runner's Kitchen

This recipe has been an absolute favorite of mine for several years! It has also become a favorite of vegans and meat-eaters too!

This dish is a great meal on its own or can be served as a side dish.

I love to eat this dish as a recovery meal after a grueling workout or race!

Enjoy, Kathleen

Vegetarian Chili

Serves: 16

Ingredients

4 medium zucchini, chopped

2medium onions, chopped

2 medium sweet red peppers, chopped

4 garlic cloves, minced

¼ cup extra virgin olive oil

2 cans (28 oz. each) Italian stewed tomatoes

15 oz. can tomato sauce-I use Classico Cabernet

1 can (15 oz. each) pinto & black beans, rinsed & drained

¼ c. each minced fresh cilantro & parsley

2 Tbsps. chili powder

1 Tbsp. sugar, 1 tsp. salt, 1 tsp. ground cumin

Method

In a Dutch oven, sauté zucchini, onions, peppers and garlic in oil until tender. Stir in tomatoes, tomato sauce, beans, and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

*Original recipe comes from “Taste of Home” magazine, Feb/March 2001.The original recipe called for 1 red, 1 green, and 1 jalapeno pepper. However, I only use red peppers in this recipe.