Vegetarian Chili February 13, 2023November 10, 2013 by John : Vegetarian Chili 2 Onion diced 2 cups diced Carrots 2 cup diced Celery 2 cups String Beans 8 oz Baby Portabella Mushrooms sliced 1 bunch Broccoli Rabe or Broccolini 1/2 head of Cabbage 1 Zucchini sliced 1 Yellow Squash sliced 1 each Assorted Peppers (Green Bell Pepper, Poblano, Jalapeno) 1 bunch Cilantro 2 15.5oz cans Black Beans 2 15.5oz cans Kidney Beans 2 gloves garlic 1/4 cup chili powder (or to taste) 1 quart Vegetable broth 2 28oz cans crushed tomatoes 1 tbsp ground cumin 1 tbsp oregano Wash and prep (cut) all the vegetables, I cooked the onions, carrots and celery first. Then added the peppers and mushrooms. In another pan I then cook the cabbage, squash and broccoli rabe and mix them. Add garlic, chili powder, cumin, oregano, broth and tomatoes. Simmer about 20 minutes. Serve with plenty of fresh chopped cilantro and your favorite hot sauce. Preparation time: Cooking time: Number of servings (yield): 12 4 : ★★★★☆ 1 review(s) Quick Notes Mix and match vegetables by the season don’t over cook. This turned out to be a huge pot of food so I’ll freeze half and see how it keeps. I recommend cutting the recipe in half.