Fall arrived in Kansas City this morning--yay! Favorite season of all...the morning walk was greeted with 52 degrees, a slight breeze and a wonderful fresh smell in the air. It's time for that first batch of veggie chili.
Veggie Chili: In a large Dutch oven saute in olive oil till soft one small chopped onion and a diced green bell pepper. Add 2 cans well-drained green beans, 2 cans well-drained peas and 2 cans well-drained kidney beans. Stir in 2 cans fire roasted diced tomatoes (or 4 cups chopped peeled tomatoes from the garden) and 2 T chili powder. Simmer till all flavors are well-combined (about 30 minutes). Serve with crackers.