Vegetarian chili from Martha Stewart by Everyday Food Magazine

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Notes about this recipe

  • mfto on August 31, 2014

    Since I have been successful cooking black and pinto beans in a slow cooker and freezing them in 2 cup containers, I decided to try this chili recipe. I substituted the defrosted beans for the canned beans; substituted a can of whole green chilies which I sliced and a can of plain diced tomatoes for the can of tomatoes with green chilies. The ingredient listed here as simply chili powder is actually chipotle chile powder. I had a bottle of chipotle chile pepper in my pantry but feared they were not the same and might be too hot for my husband, so substituted regular chile powder. Too late I tasted the chipotle chile pepper and it did not seem hot at all but had wonderful flavor. I will definitely use it next time. I am not sure what the zucchini adds but it seemed OK. I served the chili with sour cream, shredded cheese and rice, our usual sides for chili. My husband liked the chili and so did I. You can always add more heat to your taste.

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