Vegetarian Chili

I use a big kitchen pot and make up a large batch — to freeze and eat throughout the week. This is another great make-ahead recipe, because it is better the next day!

Sautee:

  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onion, medium diced 
  • 1 or 2 jalapeno pepper, seeded & finely diced
  • 3 stalks celery, chopped
  • 3 medium peppers (green, red, yellow or orange)
  • 6 garlic cloves, roughly chopped (or more!)
  • 4 large carrots, chopped to small pieces or grated
  • 2 medium zucchini, quarter lengthwise & cut into 1/2-inch dice

Add:

  • 3/4 cup (6 ounces) tomato paste, then stir well to combine

Add:

  •             2 T dried parsley
  •             2 T dried basil
  •             2 T dried oregano
  •             2 T ground cumin
  •             4 T chili powder (or more – to taste)
  •             2 T Paprika (sweet, smoky or hot – to taste)
  •             3 bay leaves
  •             Red Pepper flakes, to taste
  •             Cayenne Pepper, to taste
  •             Add salt and ground black pepper, to taste and stir to combine

Add:

  • 2 russet potatoes, cubed into 1/2 inch chunks
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 can (15.5 ounces) pinto beans, rinsed and drained
  • 1 can (15.5 ounces) beans of your choice (look in the Goya section!)
  • 1 can  (15.5 ounces) corn, drained
  • 1 can crushed tomatoes or tomato puree
  • 2 cans (28 ounce) whole tomatoes, crushed by hand
  • 2 (4 ounce) cans diced green chilis

OPTIONAL, Add:

  • 1 T peanut butter (to mellow the tomato acids)

 THIS IS A GREAT KITCHEN TIP, BUT BE MINDFUL OF PEANUT ALLERGIES

Simmer, simmer, simmer for several hours.

Make ahead or on the weekend and refrigerate β€“ it’s better the next day!

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