Vegetarian Chili

Vegetarian Chili

: Vegetarian Chili

  1. 2 Onion diced
  2. 2 cups diced Carrots
  3. 2 cup diced Celery
  4. 2 cups String Beans
  5. 8 oz Baby Portabella Mushrooms sliced
  6. 1 bunch Broccoli Rabe (Broccolini)
  7. 1/2 head of Cabbage
  8. 1 Zucchini sliced
  9. 1 Yellow Squash sliced
  10. 1 each Assorted Peppers (Green Bell Pepper, Poblano, Jalapeno)
  11. 1 bunch Cilantro
  12. 2 15.5oz cans Black Beans
  13. 2 15.5oz cans Kidney Beans
  14. 2 gloves garlic
  15. 1/4 cup chili powder (or to taste)
  16. 1 quart Vegetable broth
  17. 2 28oz cans crushed tomatoes
  18. 1 tbsp ground cumin
  19. 1 tbsp oregano

  1. 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)


ingredients

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.

cut vegetables

This entry was posted in Uncategorized. Bookmark the permalink.

Facebook comments:

Leave a Reply

Your email address will not be published. Required fields are marked *