Vegetarian chili for folks who don't think they'll like vegetarian chili! It's pretty damn tasty, and easy to make, too; once you've chopped up the ingredients, you're 90% done. Or at least 85% done. Print the complete recipe at http://www.myfoodchannel.com/vegetarian-chili-recipe/Give this recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlist:http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552And to print all the video recipes, visit the Chef Buck recipe website at http://www.myfoodchannel.com/More stuff:My other channel: http://www.youtube.com/user/buckredbuckMy recipe website: http://www.myfoodchannel.com/http://www.facebook.com/buckredbuckhttp://plus.google.com/u/0/109193261972985167770/postshttps://twitter.com/buckredbuckChef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552Vegetarian Chili Recipeingredients:2 15 oz cans CHICK PEAS2 15 oz cans KIDNEY BEANS2 BELL PEPPERS (chopped)1 ONION (chopped)1 HOT PEPPER (diced)6 cloves GARLIC (finely chopped)2 SQUASH (cut into large pieces)1 ZUCHINNI (cut into large pieces)2 lg or 4 sm TOMATOES (chopped)1 28 oz can CRUSHED TOMATOES3-6 oz TOMATO PASTE1/2 cup CILANTRO (chopped)1 heaping Tbsp OREGANO2 Tbsp OLIVE OIL1 Tbsp CUMIN1/2 tsp CAYENNE PEPPER 2 Tbsp CHILI POWDERSALT and PEPPER to tasteWATER as needed...add slowlyinstructions:Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water--not too much--as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes.That's it man. If you can make it a day ahead, then you're lucky--chili aways taste best on the day after! But it's good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips--or all three--it's gonna be delicioso! Enjoy :^)The music is by Kevin MacLeod at http://www.incompetech.com/. Music tracks used with permission Creative Commons: By Attribution and found at these links: No Frills Cumbia by Kevin MacLeod is licensed under a CC Attribution 3.0.http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100275No Frills Salsa by Kevin MacLeod is licensed under a CC Attribution 3.0.http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100133.