Vegetarian Chili

I love this veggie chili recipe, so I thought I'd share it! It is so yummy with a dollop of sour cream on top and really filling. Good for you, too! I love all the colors when i'm prepping the veggies. Isn't it pretty?

Ok, I should clarify, it's not totally my recipe, it's adapted from a recipe on the low carb friends website from the South Beach Diet group.

Olive oil
2 yellow onions, chopped
3 cloves garlic, minced
2 medium zucchini, chunked
1 large red bell pepper
1 large orange bell pepper
1 to 2 jalapeño peppers, seeded, finely minced
1 can of corn, drained
1 can of tomatos w/ zesty green chilis
1 28-ounce can Italian plum tomatoes
1-2 Tbsp Lantana Seasoning
1 Tbsp ground cumin
1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
Salt and black pepper to taste

Saute the onions in the olive oil for a few minutes until soft, add the garlic and saute another minute or so. Dump in all the veggies, including the canned tomatos and corn. Simmer until the veggies soften. Add the spices and the beans to taste and simmer 20-30 more minutes. Serve with sour cream and fresh cilantro. Yum!