Vegetable Chili
This chili is moderately spicy--not quite 5-alarm but maybe a 3+. If you like it a little less hot, reduce or eliminate the cayenne pepper and cut back a bit on the chili powder. I personally love it with the extra heat.
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 small zucchini, chopped
½ cup chopped or grated carrots
3 cloves minced garlic
½ teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 tablespoons olive or canola oil
1 14-oz can diced tomatoes
1 16-oz can pinto beans, including liquid
2 cups vegetable broth
Sauté vegetables in oil until softened. Add spices and cook on medium heat for about 3 minutes. Add broth, tomatoes and pinto beans and cook on low heat for about 20 minutes. For a 5-alarm variation, put some hot green chili peppers or jalapenos in with the veggies when sautéing. You can also add in some shredded cabbage along with the tomatoes for added health benefits. Don’t overcook vegetables; it’s ok for them to be firm rather than too soft. That way more of the vitamins and phytonutrients will be retained.
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 small zucchini, chopped
½ cup chopped or grated carrots
3 cloves minced garlic
½ teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 tablespoons olive or canola oil
1 14-oz can diced tomatoes
1 16-oz can pinto beans, including liquid
2 cups vegetable broth
Sauté vegetables in oil until softened. Add spices and cook on medium heat for about 3 minutes. Add broth, tomatoes and pinto beans and cook on low heat for about 20 minutes. For a 5-alarm variation, put some hot green chili peppers or jalapenos in with the veggies when sautéing. You can also add in some shredded cabbage along with the tomatoes for added health benefits. Don’t overcook vegetables; it’s ok for them to be firm rather than too soft. That way more of the vitamins and phytonutrients will be retained.