| Vegetable Chili |
Servings: 6
Ingredients:
| • Olive oil | 2 Tbsp | |
| • Onion, yellow | 1 medium | |
| • Garlic | 3 cloves or 2 Dorot cubes |
|
| • Tomato, diced | 2, 14.5 oz. cans | |
| • Water | 3 cups | |
| • Kidney beans | 1, 15 oz. can | |
| • Garbanzo beans | 1, 15 oz. can | |
| • Broccoli, frozen | 8 oz. (1/2 bag) | |
| • Cauliflower | 1/2 small head | |
| • Carrot | 2 medium | |
| • Corn, frozen | 1 cup | |
| • Cumin powder | 1 Tbsp | |
| • Chili powder | 2 Tbsp | |
| • Salt | 1 tsp | |
| • Pepper | 1/4 tsp | |
| Reverse Columns | ||
Directions:
- Cut the cauliflower into florets. Slice the carrots, dice the onions and mince the garlic.
- Drain and rinse the kidney and garbanzo beans.
- Puree 1 can of chopped tomatoes.
- In a large Dutch oven, sauté the onions in the olive oil until onions are translucent.
- Add in the garlic and sauté a few moments until fragrant.
- Add in canned tomatoes (with juice) cumin and chili powder. Boil down at a medium high (8) until half the liquid is reduced.
- Add in the water, vegetables, salt and pepper. Reduce to medium heat (5), cover and simmer for 20 min.
Notes:
Serve with cornbread or corn muffin and Beano. If you like it spicy; stem, seed and chop up a Serrano or Jalapeño pepper and add it in with the garlic.
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