Watch as Better Homes and Gardens shows you how to make vegetarian chili! Start this chili recipe by combining 3 15-ounce cans of drained beans of any color or flavor. Chop 1 cup of medium red or green sweet pepper, 1/2 cup of onion, 1 cup of zucchini, and heat all except the zucchini with 1 tablespoon of oil in a Dutch oven with 3 minced cloves of garlic. After the peppers and onions are tender, add two 26-ounce cans of diced tomatoes and their juices and a 12-ounce can of beer. Add 1 cup of water, one 8-ounce can of tomato sauce, 3 to 4 teaspoons of chili powder, 1 tablespoon of fresh oregano, 1 teaspoon of ground cumin, 1/2 teaspoon of ground black pepper, and a few dashes of hot pepper sauce. Stir the crock pot chili and bring it to a boil. Reduce it to a low heat and simmer, then stir in the beans and 2 cups of whole kernel corn and the zucchini. You can top this vegetarian chili recipe with avocados, cheese, green onions, or sour cream for a quick dinner recipe your family will love.
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