Vegetarian Chili

Anyone else out there enjoying a "Detox Headache"? I'm doing fine this morning, but yesterday I had a headache and a case of the grumpy's! Both served as good reminders of my need for prayer. By the way, South Bay has put together a great prayer guide to lead you in your times of prayer. It really helps my mind to stay focused and to not just pray for the same two or three things over and over again. If you'd like to download and print off a copy, click here.

This recipe for Vegetarian Chili came from Susan Gregory's resource, "Everything You Ever Wanted to Know About The Daniel Fast". It is really tasty and quite filling. Click here to go to her website for more recipes and Daniel Fast info.

Vegetarian Chili recipe:

2 medium-sized green peppers, chopped

1 medium-sized yellow onion, chopped
1 zucchini, sliced
1 yellow squash, sliced
2 tablespoons salad oil
2 tablespoons chili powder
¾ teaspoon sea salt
¼ teaspoon ground red peppers
2 cups corn kernels (fresh or frozen)
2 16 oz. cans tomatoes (juice and all)
2 16 oz. cans pinto beans (juice and all)
2 16 oz. cans black beans (juice and all)
1 4 oz. can mild green chilies
1 4 oz. can of tomato paste

Chop and sauté in oil the peppers and onions. Add the sliced squashes, chili powder, salt, ground red peppers, and corn. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended. Bring to a boil and then reduce the heat. Let simmer for 20 minutes stirring occasionally to prevent sticking.

Yield: 6 generous servings