Vegetarian Chili

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Vegetarian Chili

Yield: 6 - 8 Servings

An amazing and comforting Chili Recipe that is both super healthy and easy to make. Enjoy!!!!

Ingredients

  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and finely chopped
  • 1 large onion, coarsely chopped
  • 2 medium zucchini, coarsely chopped
  • 2 medium celery ribs, coarsely chopped
  • 1 large red bell pepper (cored, seeded and coarsely chopped)
  • 1 medium carrot, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • One can tomatoes in juice (28-ounces). Chop tomatoes, reserve juices.
  • 1½ cups of fresh canned or thawed frozen corn kernels.
  • One can (15 ounces) red beans.
  • ¼ cup chopped fresh cilantro (plus more for garnish)
  • Salt and freshly ground black pepper to taste.
  • Optional toppings: sour cream and shredded cheddar cheese

Instructions

  1. Fit a food processor with the metal chopping blade. With the machine running, add the garlic, jalapeño, onion, zucchini, celery, pepper and carrot and pulse until finely chopped (aprox. ¼ inch dice).
  2. Heat the oil in a large saucepan over medium heat. Add the chopped vegetables, cover and cook, stirring occasionally, until the vegetables give off their juices (about 10 min).
  3. Add the chili powder, oregano and cumin. Stir until they give off their aroma. Stir in the tomatoes with their juices. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low and let simmer until vegetables are tender (about 20 min).
  4. Stir in the corn, beans and cilantro. Cook uncovered for about 5 minutes. Season with salt and pepper.
  5. Serve in bowls topping with sour cream, cheddar cheese and chopped cilantro (Tip: you can use natural unsweetened yogurt instead of sower cream, you can substitute green onions for the cilantro).

Notes

*Suggestion: Accompany a bowl of warm Vegetarian Chili with a moist and golden Corn bread - Click here for the Easy Yogurt Corn Bread

Recipe adapted from: “The Carefree Cook” by Rick Rogers.

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