1-2 6oz cans of tomato paste( depending on how thick you want it)
2 tomatoes
1 med onion
1 med green bell pepper
1 med red or yellow or orange bell pepper(your choice)
2 carrots(3 if small)
1 med zucchini
2 cloves of garlic
1 teaspoon of oregano
¼ teaspoon of cumin
2 tablespoons of chili powder
¼ teaspoon of ancho chile powder
1 large or two medium bay leaves
½ tablespoon of salt
½ tablespoon of pepper
Pinch of red pepper flakes
Olive oil
Instructions
Peel and chop onion
Peel and chop carrots
Chop bell peppers and zucchini into cubes
Cut kernels off corn
Chop tomatoes
Peel and rough chop garlic
In large sauce pan add some olive oil and onion
A sprinkle of salt and pepper
Sauté for a few minutes
Add tomatoes and simmer for a few minutes till tomatoes start falling apart
Add remaining vegetables, garlic and cans of tomatoes, sauce and paste
Rinse beans and add them to the pot
Add spices and herbs, salt and pepper
Simmer for about 20 minutes
let cool and put in freezer bags and freeze.
Notes
If you aren't a camper that's ok, this is a great meal anytime. They say to let chili sit overnight that way it incorporates all the flavors. I usually can't wait, but if you can, let the pot cool off, refrigerate and reheat the next day. Don't for get the hot sauce, cheese and sour cream for the ultimate bowl of chili!
Recipe by House of Zeta at https://houseofzeta.com/vegetarian-chili-for-camping/