Vegetable Chili

  • 1 can (15 oz) chili (you can use meatless chili, chili without beans, hot dog chili, etc.)
  • 1 can (14 1/2 oz) Mexican-style stewed tomatoes, drained and chopped
  • 1 cup cooked black-eye peas (canned ones work)
  • 1 cup cooked corn (canned ones work)
  • 1 cup diced green bell pepper
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1/2 cup minced cilantro, if desired

Toppings: shredded cheese, minced green onion, sour cream, or any other desired topping

  1. Combine first 8 ingredients in a 3 quart saucepan.

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2. Bring to a boil.

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3. Cover, reduce heat, simmer for 15 minutes or until vegetables are tender.

4. Pour into a bowl and serve with desired toppings.

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Do you have a flavor that, whenever you taste it, takes you back to your childhood? This is one of those flavors for me. My mom used to make this and I have always loved it. It’s so easy, colorful, flavorful, and filling!

I typically use canned black-eye peas and corn, but you can use fresh ones. We usually add the minced green onions (I forgot tonight…) as another topping, but really, the possibilities are endless.

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