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Name: Veggie Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Tablespoons Olive Oil; 4 cloves Garlic Minced; 1 whole Large Onion Diced; 1 whole Red Bell Pepper Seeded And Diced; 1 whole Yellow Bell Pepper Seeded And Diced; 1 whole Green Bell Pepper Seeded And Diced; 2 whole Carrots Peeled And Diced; 2 stalks Celery Diced; 1 whole Jalapeno Seeded And Finely Diced; 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If; 1 can (12 To 14 Ounces) Plain Tomato Sauce; 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles); 1/2 teaspoon Salt More To Taste; 1 teaspoon Ground Oregano; 1 Tablespoon Ground Cumin; 2 Tablespoons Chili Powder (more To Taste); 1 can (14 Ounces) Kidney Beans Drained And Rinsed; 1 can (14-ounce) Pinto Beans Drained And Rinsed; 1 can Garbanzo Beans Drained And Rinsed; 1 can Black Beans Drained And Rinsed; 1 whole Large Zucchini (or 2 Medium Zucchini) Diced; 1/4 cup Masa (corn Flour) Or Regular Cornmeal; 1/2 cup Warm Water; Cotija Cheese For Serving (optional); Pico De Gallo For Serving (optional); Cilantro Leaves For Serving (optional)

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INGREDIENTS

2 Tablespoons Olive Oil
4 cloves Garlic Minced
1 whole Large Onion ; Diced
1 whole Red Bell Pepper ; Seeded And Diced
1 whole Yellow Bell Pepper ; Seeded And Diced
1 whole Green Bell Pepper ; Seeded And Diced
2 whole Carrots Peeled And Diced
2 stalks Celery Diced
1 whole Jalapeno Seeded And Finely Diced
3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If
1 can (12 To 14 Ounces) Plain Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
1/2 teaspoon Salt More To Taste
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14 Ounces) Kidney Beans ; Drained And Rinsed
1 can (14-ounce) Pinto Beans ; Drained And Rinsed
1 can Garbanzo Beans ; Drained And Rinsed
1 can Black Beans ; Drained And Rinsed
1 whole Large Zucchini (or 2 Medium Zucchini) ; Diced
1/4 cup Masa (corn Flour) Or Regular Cornmeal
1/2 cup Warm Water
Cotija Cheese ; For Serving (optional)
Pico De Gallo ; For Serving (optional)
Cilantro Leaves ; For Serving (optional)

INSTRUCTIONS

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with Cotija cheese, pico de gallo, and cilantro.

Variations

• Add 2 tablespoons tomato paste for a richer tomato flavor.

• Substitute 1 cup of the stock with a bottle of Mexican beer.

• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.

• Top with a big spoonful of pico de gallo or chopped tomatoes.

• Top with a dollop of sour cream.

• Top with grated sharp cheddar.

Serve

• With corn or flour tortillas

• With corn chips or tortilla chips, for dipping

• With baked potatoes

• On top of a plate of cheese nachos

• Inside crisp taco shells with cheese, lettuce, and tomatoes

NOTES

Alert editor

Veggie Chili

2 Tablespoons Olive Oil
4 cloves Garlic Minced
1 whole Large Onion Diced
1 whole Red Bell Pepper Seeded And Diced
1 whole Yellow Bell Pepper Seeded And Diced
1 whole Green Bell Pepper Seeded And Diced
2 whole Carrots Peeled And Diced
2 stalks Celery Diced
1 whole Jalapeno Seeded And Finely Diced
3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If
1 can (12 To 14 Ounces) Plain Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
1/2 teaspoon Salt More To Taste
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14 Ounces) Kidney Beans Drained And Rinsed
1 can (14-ounce) Pinto Beans Drained And Rinsed
1 can Garbanzo Beans Drained And Rinsed
1 can Black Beans Drained And Rinsed
1 whole Large Zucchini (or 2 Medium Zucchini) Diced
1/4 cup Masa (corn Flour) Or Regular Cornmeal
1/2 cup Warm Water
 Cotija Cheese For Serving (optional)
 Pico De Gallo For Serving (optional)
 Cilantro Leaves For Serving (optional)

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with Cotija cheese, pico de gallo, and cilantro.

Variations

•	Add 2 tablespoons tomato paste for a richer tomato flavor.
•	Substitute 1 cup of the stock with a bottle of Mexican beer.
•	Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.
•	Top with a big spoonful of pico de gallo or chopped tomatoes.
•	Top with a dollop of sour cream.
•	Top with grated sharp cheddar.

Serve

•	With corn or flour tortillas
•	With corn chips or tortilla chips, for dipping
•	With baked potatoes
•	On top of a plate of cheese nachos
•	Inside crisp taco shells with cheese, lettuce, and tomatoes

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Nutrition

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Serving Size: 1 (1263g)
Recipe Makes: 1

Calories: 1077
Calories from Fat: 140 (13%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 3.9g
Cholesterol 0mg		0 %
Sodium 1304.3mg		45 %
Potassium 2718.6mg		72 %
Total Carbohydrate 192g		56 %
	Dietary Fiber 49.5g	198 %
	Sugars, other 142.6g
Protein 50.9g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1077

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