Chili Con Veggie

2 tablespoons olive oil
2 cups chopped cabbage
2 cups corn kernels
1 zucchini, cubed
2 green bell peppers, seeded, deribbed, and chopped
3 cups cooked pinto or kidney beans
1 cup tomato sauce
1/2 cup texturized vegetable protein (TVP) or finely chopped Brown Gluten
1 teaspoon chili powder (or more or less to taste), or pinch cayenne and 1 teaspoon ground cumin
Salt to taste

Method

1. In a heavy pot over medium heat, heat oil and sauté vegetables for 5 to 8 minutes.

2. Add all remaining ingredients and simmer for 30 minutes, adding more liquid if needed.

Serves 4

Linda Haynes is a schoolteacher, avid gardener, and practicing artist. She lives in New Hampshire, where she loves to experiment with vegetarian cooking for her family. This recipe is excerpted with permission from The Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for the quality-conscious family on the go, by Linda Hayes. ©1999. Published by New World Library, www.nwlib.com,toll free ordering number 800-972-6657 Ext. 52.

Chili con Veggie

Ingredients

Method

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