Veggie Chili
Good veggie chili is so darn good that you won’t even notice there’s no meat in it! This pot of goodness is chock full of all the good things in life: veggies, beans, and a lot of spice.
Dovetailing Tip: This recipe makes a large pot of chili, make sure to save the leftovers for day 4, to have with your baked potato and save the recipe for Simple, Perfect Chili for another day.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | olive oil |
| 4 cloves | garlic, minced |
| 1 | whole large onion, diced |
| 1 | whole red bell pepper, seeded and diced |
| 1 | whole yellow bell pepper, seeded and diced |
| 1 | whole green bell pepper, seeded and diced |
| 2 | whole carrots, peeled and diced |
| 2 stalks | celery, diced |
| 1 | whole jalapeno, seeded and finely diced |
| 3 cups | vegetable broth (can sub chicken or beef broth if you prefer) |
| 1 can | (12 to 14 ounces) plain tomato sauce |
| 1 can | (10 ounce) ro-tel (diced tomato and chiles) |
| 1/2 teaspoon | salt, more to taste |
| 1 teaspoon | ground oregano |
| 1 tablespoon | ground cumin |
| 2 tablespoons | chili powder (more to taste) |
| 1 can | (14 ounces) kidney beans, drained and rinsed |
| 1 can | (14-ounce) pinto beans, drained and rinsed |
| 1 can | garbanzo beans, drained and rinsed |
| 1 can | black beans, drained and rinsed |
| 1 | whole large zucchini (or 2 medium zucchini), diced |
| 1/4 cup | masa (corn flour) or regular cornmeal |
| 1/2 cup | warm water |
| cotija cheese, for serving (optional) | |
| pico de gallo, for serving (optional) | |
| leaf | cilantro , for serving (optional) |
Directions:
In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes. Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro. Variations • Add 2 tablespoons tomato paste for a richer tomato flavor. • Substitute 1 cup of the stock with a bottle of Mexican beer. • Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like. • Top with a big spoonful of pico de gallo or chopped tomatoes. • Top with a dollop of sour cream. • Top with grated sharp cheddar. Serve • With corn or flour tortillas • With corn chips or tortilla chips, for dipping • With baked potatoes • On top of a plate of cheese nachos • Inside crisp taco shells with cheese, lettuce, and tomatoes
Source: thepioneerwoman.com
