Vegan Chili

Yields 1 gallon

INGREDIENTS

2 zucchinis

1 large onion

2 red peppers

1 pound button mushrooms

4 cans black beans

½ bag frozen yellow corn, thawed

2 (28-ounce) cans diced tomatoes

12 ounces tomato paste

4 cups waters ½ cup chili powder

½ cup cumin

½ cup garlic powder

½ cup brown sugar

3 tablespoons smoked paprika

3 tablespoons of salt

2 tablespoons of black pepper

3 tablespoons cayenne pepper

½ cup vegetable oil

INSTRUCTIONS

In a large food processor, chop your zucchinis, onions, red peppers and mushrooms. Heat a large pot and add 1⁄2 cup vegetable oil and all your chopped vegetables. Cook on medium-low for 45 minutes. Once the vegetables are soft, add all the dry spices to cook and bring out the deep flavors. Cook for 5 minutes. Add your black beans and corn, and cook for another 5minutes until everything is blending nicely together. Last add your tomato sauce, tomato paste and water. Turn on medium-high heat, stirring occasionally. Once the mixture comes to a boil, turn on low and let cook for another 1 hour. Taste your final product and add salt if needed, sugar if wanted sweeter and cayenne if you want it hotter!!