Cooked - Veggie Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Veggie Chili

12.0

2 Tbsp. 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 You Prefer)

1 can (12 To 14 Ounces) Plain Tomato Sauce

1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)

½ tsp. Salt, More To Taste

1 tsp. Ground Oregano

1 Tbsp. Ground Cumin

2 Tbsp. 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

¼ cup Masa (corn Flour) Or Regular Cornmeal

½ cup Warm Water

Cotija Cheese, For Serving (optional)

Pico De Gallo, For Serving (optional)

Cilantro Leaves, For Serving (optional)

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.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 22 weeks ago

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