Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 pcs medium-sized organic onion, diced; 4 pcs organic garlic gloves, minced; 1 tbsp Extra Virgin Olive Oil; 1 large organic carrot, sliced; 1 pcs organic red pepper, sliced; 1 pcs organic green pepper, sliced; 1 large organic zucchini, quartered; 20 pcs organic cremini mushrooms, sliced; 28 oz can organic diced tomatoes; 6 oz can organic tomato paste; 15 oz can organic garbanzo beans, rinsed (this helps get excess salt off); 15 oz can of organic black beans, rinsed; 15 oz can organic red kidney beans, rinsed; 1 cup water; 3 tbsp dried basil; 3 tbsp dried oregano; 4 tbsp chili powder; 2 tbsp cumin; 0.5 teaspoon Red Pepper Flakes; 1 pinch salt and pepper to taste

Who doesn’t love a warm bowl of chili on a chilly night? Believe it or not, it does get cold in California! I make several versions of this chili depending on what I have in the house, and sometimes with ground turkey but when I make it without, you can’t even tell it’s not there! I pack this chili with three different types of beans, tons of veggies, satisfying flavors, and a lot of love! This is one of my favorite meals to make because it all goes into one pot and you can store the leftovers right in it! I hope you find this recipe just as warming and delicious as I do! Serving six people, this chili really stretches your dollar! Enjoy! This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep15 min

Cook1 hr

Total1 hr 15 min

Servings6

Difficultymedium

AmericanVegetarianLunchDinner / Supper

Ingredients

1 pcsmedium-sized organic onion, diced
4 pcsorganic garlic gloves, minced
1 tbspExtra Virgin Olive Oil
1 largeorganic carrot, sliced
1 pcsorganic red pepper, sliced
1 pcsorganic green pepper, sliced
1 largeorganic zucchini, quartered
20 pcsorganic cremini mushrooms, sliced
28 ozcan organic diced tomatoes
6 ozcan organic tomato paste
15 ozcan organic garbanzo beans, rinsed (this helps get excess salt off)
15 ozcan of organic black beans, rinsed
15 ozcan organic red kidney beans, rinsed
1 cupwater
3 tbspdried basil
3 tbspdried oregano
4 tbspchili powder
2 tbspcumin
0.5 teaspoonRed Pepper Flakes
1 pinchsalt and pepper to taste

Instructions

1
Saute onions, garlic, carrots in olive oil until tender
2
Add peppers, zucchini, and mushrooms, saute for 5 minutes
3
Add beans, tomatoes, tomato paste, water, and seasonings. Stir together and bring to a boil.
4
Reduce heat to low, let simmer for approximately 1 hour, stirring occasionally.
5
Serve over a bed of steamed brown rice and top with low fat sour cream, yogurt, or low fat probiotic cheese.