It’s cold outside!!!
Gather these yummy ingredients next time you shop and
enjoy the most wonderful bowl of vegetarian chili. There is a southwestern
kick to this pot that gives it a warm, delicious taste.
2 Tbls of olive oil or canola
1 medium yellow onion, chopped
1 large carrot
1 stalk celery
1 green pepper
1 red pepper
1 clove garlic (optional)
1-3 finely chopped chipotles
1 Tbls chili powder
2 tsp ground cumin (optional)
1 can plum tomatoes with their liquids
2 C red kidney beans (cooked)
2 C black beans (cooked)
Heat the oil and chop all the veggies.
Begin with onions, then add carrots, celery, peppers, zucchini, and garlic and cook until vegetables are soft but still somewhat uncooked.
Add chipotles, chili powder and cumin…salt too if you desire. Stir.
Add tomatoes and 4 cups of vegetable broth or chicken broth.
Simmer over low heat for 30 minutes.
Add beans…..simmer another 15 minutes and serve.
Garnish individual bowls with jack cheese and/or sour cream, if desired.
One more thing: sometimes I drain the broth from the chili and serve inside soft baked corn tortillas with shredded lettuce and shredded cheese. Great way to make two dinners out of one dish.
So easy and yummy too!!!!