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 – it’s better the next day!