With the cooler weather and significant rainfall we have been experiencing this winter, especially the past couple of weeks, I had been craving a warm bowl of hearty vegetable chili.
After looking at many recipes I decided on this one from The Pioneer Woman’s website.
It is a hearty chili loaded with veggies and 4 kinds of beans (and, yes, canned are okay) , all simmering in a rich flavorful broth generously spiced to my liking.
The recipe makes a large quantity, but it freezes well .
On more than one occasion I have been able to remove a portion from the freezer, heat it up on the stovetop or in the microwave, and sit down to a deliciously comforting warm bowl of healthy veggie chili, while watching the much needed rain fall outside my window.
The ingredient list is long, but the prep is quite easy, and the result so yummy.
Here is the recipe…
Veggie Chili ( the Pioneer Woman’ s Blog)
(serves 12)
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 whole large onion, diced
1 whole red bell pepper, seeded and diced
1 whole yellow pepper, seeded and diced
1 whole green pepper (or orange), seeded and diced
2 whole carrots, peeled and diced
2 stalks celery, diced
1 whole Jalapeño, seeded and finely diced (I omitted this)
3 cups vegetable broth (can substitute chicken or beef broth if you prefer)
(I used chicken stock)
1 can (12 to 14 ounces) plain tomato sauce
1 can (10 ounce) Ro-tel (diced tomatoes and chiles)
(or substitute can of diced tomatoes)
½ teaspoon salt, more to taste
1 teaspoon ground oregano
1 tablespoon ground cumin
2 tablespoons chili powder (more to taste)
1 can (14 ounces) kidney beans, drained and rinsed
1 can (14 ounces) 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
Optional toppings for serving…Cotija cheese, pico de gallo cilantro leaves
Preparation
In a large pot, heat the oil over medium heat.
Add the garlic, 3 colors of bell pepper, carrots, celery, and jalapeño, if using.
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 or stock, tomato sauce, and canned diced tomatoes.
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. (This will help to thicken the broth).
Simmer for 15 more minutes.
Taste and adjust seasonings.
Optional garnishes…serve with Cotija cheese, pico de gallo, and cilantro .
Variations
Add 2 tablespoons tomato paste for a richer tomato flavor.
Substitute 1 cup of the stock with a bottle of Mexican beer.
Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.
Top with a big spoonful of pico de gallo or chopped tomatoes.
Top with a dollop of sour cream.
Top with grated sharp cheddar.
Serve
With corn or flour tortilla
With corn chips or tortilla chips, for dipping
With baked potatoes
On top of a plate of cheese nachos
Inside crisp taco shells with cheese, lettuce, and tomatoes.
