Vegetable Chili

Ingredients (use vegan versions):

• 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.)