Mom's Chili Non Carne

I like to make something very different for dinner the night before Thanksgiving. My mom has been making this very simple vegetarian chili for many years and it's just delicious. What I like the most about this recipe is all the fixin's on top. It gives it some added crunch and freshness. If you don't want lettuce as a fixin', I totally understand. It might seem a little strange but I grew up with it that way so I love it!

1 large onion, chopped

2-4 cloves of garlic, minced

3 tbs olive oil

2 tbs chili powder

½ tsp basil

½ tsp oregano

½ tsp cumin

1 small can chopped green chilis

2 cups finely chopped zucchini

1 cup finely chopped carrot

1 large can tomatoes

1 small can tomatoes

2 cans kidney beans, undrained

1 can of black beans, drained

1 8oz can tomato sauce

 I used 2 cans of black beans and 1 can of kidney beans this time

1)In a large pot, sauté onion and garlic in olive oil until soft. 2) Mix chili powder, basil, oregano, and cumin 3) Stir in zucchini and carrots until well blended. Cook for about a minute over low heat, stirring occasionally. 4)Stir in tomatoes, beans, tomato sauce, and chilis. 5)Bring to a boil. Reduce heat and simmer for about 45 minutes until thick. Stir occasionally.  

Garnish Chopped scallions, fresh tomatoes, lettuce, red and/or green pepper, and grated cheddar cheese. Add sour cream if you wish.