Lots-of-Veggie Chili

This week’s nippy weather has me wanting something warming, but I’m trying to keep it light.

I tossed this together for dinner the other night, using what I had on hand in the refrigerator, freezer and pantry.

Use these ingredients or substitute at will, and alter the amounts to taste. Cooked lean ground beef, ground turkey or chunks of chicken can stand in for the soy.

To make it a soup, leave out the chili beans and add broth.

If you wish, serve over brown rice or whole-grain pasta, or top with rounds of polenta.

LOTS-OF-VEGGIES CHILI

Yield: 4 to 6 servings

1 large onion, chopped

8 ounces sliced mushrooms

1 medium zucchini, quartered lengthwise and sliced into 1/2-inch chunks

Chili powder

1 (15-ounce) can chili beans

1 (15-ounce) can black beans, rinsed and drained

2 (15-ounce) cans diced tomatoes

1 1/2 cups soy crumbles (such as Morningstar Farms)

1 cup frozen corn kernels

Spray a small Dutch oven with nonstick cooking spray; place over medium-high heat. When hot, add onions and mushrooms; cook, stirring frequently, until soft. Add zucchini. Continue to cook and stir until vegetables are tender and starting to brown. Sprinkle with 1 tablespoon chili powder or to taste. Stir until vegetables are coated.

Add chili beans and their liquid, black beans and tomatoes and their liquid; stir to combine. Bring to a brisk simmer. Add soy; simmer about 10 minutes. Add corn; simmer until hot.

Ladle into bowls and serve. If desired, top with shredded cheese.