Ingredients
- 1 large can stewed tomatoes
- 1 large can crushed tomatoes in juice or pureed tomatoes
- 1 large can red kidney beans, drained
- 1 can black beans, drained
- 1 can garbanzo beans (chickpeas), drained
- 1-2 more cans beans, drained (either more of the above or different varieties)
- 2 heads broccoli, washed and chopped
- 2 medium zucchini, washed and chopped
- 1 small bag spinach, washed
- 1/2 cup bulgur wheat or 2-3 crumbled veggie burgers (optional)
- spices, to taste: garlic powder, onion powder, salt,
Directions
Mix all ingredients in a large pot. Cover and bring to a boil. Lower heat
and simmer uncovered 45 minutes to 1 hour. (The longer it cooks uncovered,
the thicker the chili will become. Adding bulgur wheat or veggie burgers
tends to make it thicken faster.) Great with vegan cornbread. Serves 6-8. (Works
very well frozen in portions for future lunches.)