Sunday, October 24, 2010
Hearty Vegetarian Chili.....
Hearty Vegetarian Chili
2 tablespoons olive oil
1 large onion, finely chopped
4 stalks of celery, finely chopped
1 medium green pepper, seeded and chopped
5 large cloves garlic, minced
2 medium zucchini, shredded (about 3 cups)
1 medium yellow squash, shredded (about 1 1/2 cups)
2 tablespoons dried oregano
2 tablespoons cumin
4 tablespoons chili powder
1 6 ounce can tomato paste
1 tablespoon salt
1 teaspoon pepper
¼ teaspoon chipotle powder
2 tablespoons sugar
1 28 ounce can petite diced tomatoes with juices
1 28 ounce can crushed tomatoes with juices
2 28 ounce cans of water
2 14 ounce cans black beans, drained
2 14 ounce cans red kidney beans, drained
2 14 ounce cans pinto beans, drained
Sour cream and shredded cheddar for garnish (optional)
1) Heat a large soup pot over medium heat, add olive oil. When the oil is hot, add onions, green pepper, and celery. Cook for 7 minutes. Add garlic cook one minute.
2) Add shredded zucchini and yellow squash. Cook for 10 minutes.
3) Add oregano, cumin, chili powder, tomato paste, chipotle, salt, and pepper. Cook for a couple of minutes stirring often. Add diced tomatoes, crushed tomatoes, sugar, and water. Simmer for 15-20 minutes.
4) Add all drained beans. Simmer another 10 minutes. Serve with sour cream, shredded cheddar cheese, and green onions if desired. Makes 20 1 ½ cup servings.
*you can easily cut this recipe in half. Freeze any leftover tomato paste. Use one small yellow squash.