LIVING FREE HEALTH AND LIFE

Vegetable Chili-Vegan Style

• 2 cups cubed potatoes
• 1/2 cup chopped onion
• 1 small red or green pepper, chopped
• 1 T. chili powder
• 1 tsp. cumin
• 1 28 oz. can whole tomatoes, undrained
• 1 can garbanzo beans, rinsed, soaked and drained
• 1 can black beans, rinsed, soaked and drained
• 1 8 oz. can tomato sauce
• 1/2 tsp. garlic powder
• 1 tsp. lemon juice
• 1/2 tsp. sugar, honey or agave nectar
• 1 cup cubed zucchini
• dairy/soy free (or allowable) sour cream

1. Peel and cubed potatoes and cook for a few minutes in microwave to start the softening process.
2. In a large saucepan, combine the "pre-cooked" potatoes with all the ingredients except the zucchini.
3. Break up tomatoes with kitchen scissors. Stirring occasionally, bring soup to a boil.
4. Reduce heat. Cover and simmer about 15 minutes.
5. Add cubed zucchini. Cover and simmer until zucchini are tender.
6. Ladle into bowls and top with allowable sour cream, if desired.