Fireball Vegetarian Chili 
Makes 6 servings  
  
http://www.favoritebrandrecipes.com/Recipes/345/3359021345.htm

Ingredients  
1  onion, chopped  
2  cloves garlic, minced  
2  cans (15 to 19 ounces each) red kidney beans, rinsed and drained  
1-1/2  cups each coarsely chopped zucchini and carrots  
1  can (15 ounces) crushed tomatoes in purée, undrained  
1  can (7 ounces) whole kernel corn, drained  
1  can (4-1/2 ounces) chopped green chilies, drained  
1/4  cup Frank's® RedHot® Original Cayenne Pepper Sauce  
1  tablespoon ground cumin  
      
Prep Time  15 minutes  
Cook Time  25 minutes  
  
1. Heat 1 tablespoon oil in large saucepot. Cook and stir onion and garlic 
3 minutes or just until tender. Add remaining ingredients; stir until well 
blended. 
 
2. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 
20 minutes or until vegetables are tender and flavors are blended. Serve 
with hot cooked rice. Garnish with sour cream or shredded cheese, if 
desired. 
 
  
Tip   Serve chili over hot baked potatoes.