I don’t think I have it in me for another week of turkey sandwiches.  I noticed that the SELF challenge allows for vegetarian chili.  They suggest different brands you can buy, but honestly the idea of chili from a can grosses me out.  So, I hit up one of my favorite vegetarian cookbooks and came up with this vegetarian chili recipe that is lip smackin’ good.


Vegetarian Slow-Cooker Chili- from The Simple Little Vegan Slow Cooker Cookbook

2 large zucchini                        
1 can (15 oz) black beans, drained
1 can (15oz) red kidney beans, drained
2 cups tomato sauce
1 medium onion, diced
1 can (4oz) green chilies, with liquid
4 Tablespoons chili powder
2 Tablespoons Olive Oil
1 Small jalapeño, diced

Combine all the ingredients in a slow cooker, and mix well.  Cook on low for 6-8 hours.