Vegged-Out Chili

2 tablespoons olive oil
1 large onion, chopped
1/2 teaspoon salt
2 bell peppers (1 each red and green), chopped
1 medium zucchini, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons cumin
1/2 to 1 teaspoon chipotle chili powder (depends on how spicy you like it)
1 28-ounce can diced tomatoes in juice
1 tablespoon Worcestershire sauce
2 cups frozen corn, thawed
2 cups frozen edamame, thawed
1 15-ounce can black beans, drained
1 15-ounce can chick peas, drained
1/4 cup chopped cilantro

Heat oil in a 4 or 6-quart pot. Add onion and salt and cook over medium heat for about 5 minutes until tender-crisp. Add peppers, zucchini and garlic and cook about 4 minutes until vegetables are slightly softened. Stir in chili powder, cumin and chipotle powder and cook for 1 minute. Stir in tomatoes with their juice, Worcestershire, corn, and edamame and bring to a boil over high heat. Reduce heat, cover and simmer about 20 minutes or until veggies are tender. Stir in black beans and chick peas and cook 5 minutes or until heated through. Stir in cilantro and serve, if desired, with shredded queso fresco, sour cream and/or diced avocado.

Chili can be served over rice or mashed potatoes, or in taco shells or tortillas.

Try mixing it with cooked white rice to make burritos or enchiladas. You may even want to whip up a double batch! Leftover chili also freezes nicely for use another time.

 Recipe By Lauren Dellabella
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