Harvest Vegetarian Chili

Prep Time: 30 Minutes

Cook Time: 75 Minutes

Ready In: 105 Minutes

Servings: 1

Ingredients:

2 tablespoon(s) olive oil

1 cup(s) onion chopped

1 whole(s) carrot sliced

1 whole(s) zucchini chopped

1 whole(s) yellow squash chopped

3 clove(s) garlic diced

3/4 cup(s) green pepper diced

3/4 cup(s) red pepper diced

2 piece(s) corn on the cob cut down

1 tablespoon(s) oregano

3 tablespoon(s) chili powder

3 teaspoon(s) hungarian smoked paprika

2 teaspoon(s) ground cumin

1 1/2 tablespoon(s) salt

1/4 teaspoon(s) cayenne pepper

1 tablespoon(s) sugar

28 ounce(s) can of crushed tomato

3 can(s) organic beans (pinto, kidney, black)

1 dash(es) cinnamon

4 cup(s) water

Directions:

1. Heat oil in large pot and add the following vegetables in this order:
2. (you can chop as you go)
3. garlic
4. onion
5. peppers
6. carrots
7. zucchini & squash
8. Saute until veggies are soft. Add in the spices and a little bit of water and turn the veggies in the spices for a few minutes. Add in the crushed tomato, and the rest of the water. Simmer over low for 45 minutes.
9. Clean up and make cornbread (recommend Bob's Red Mill, Gluten Free)
10. Add beans to chili and simmer for another 30 minutes.
11. Top with cheese, sour cream, or avocado. Serve with cornbread & honey.
12. Enjoy!

By RecipeOfHealth.com