Spicy Vegetarian Chili - great recipe from Cathy, thank you!

Spicy Vegetarian Chili - great recipe from Cathy, thank you!
 
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by Danny

 
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Ingredients

Ingredients
Method
 
  • 1 red onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 4 cloves garlic (more or less to taste)
  • 1 red bell pepper, diced
  • 1 sweet potato or yam, diced
  • 2 T. Ground polenta (for texture)
  • 2 c. Vegetable or chicken stock (homemade is best)
  • Olive oil
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • 1 can diced tomatoes (or fresh if you prefer)
  • 1 small can green chilies
  • 2-3 cans of beans (I used kidney, black and pinto) or dried if you prefer
  • 2 T. Chili powder
  • 1T. Cumin powder
  • S+p to taste
  • Fresh lemon juice to taste
  • Garnishes:
  • Sour cream
  • Grated cheese
  • Cilantro
  • Fresh tomatoes
In a Dutch oven over med high heat, add the first ingredients. If you want to caramelize the onions before adding on the other veggies and stock, it will have a slightly more complex flavor.

When the firmer vegetables are close to being cooked (check it at about 10-15 minutes), add in the canned ingredients, squashes and spices. Cook until squash are soft (about 5-10 minutes).

Season to taste. Garnish and serve!

Spicy Vegetarian Chili - great recipe from Cathy, thank you!

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This recipe was uploaded by Danny

 
 
This recipe is really easy to modify for most veggies you may have on hand as well as the spiciness level.

Method


In a Dutch oven over med high heat, add the first ingredients. If you want to caramelize the onions before adding on the other veggies and stock, it will have a slightly more complex flavor.

When the firmer vegetables are close to being cooked (check it at about 10-15 minutes), add in the canned ingredients, squashes and spices. Cook until squash are soft (about 5-10 minutes).

Season to taste. Garnish and serve!
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