Warm Winter Vegetarian Chili |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From FoodTV.ca, this is almost a thick vegetable soup. I served this topped with sour cream and shredded Tex Mex blend cheese and it was a big hit with my husband, who hates vegetables. This can also be made in the crock pot by cooking on high for 3 to 4 hours. Just make sure you saute the vegetables first as this will affect the flavour of the final product. Ingredients:
1 teaspoon olive oil |
1 cup mushroom, chopped |
1 tablespoon worcestershire sauce (this can be omitted to make the stew vegan.) |
28 ounces diced tomatoes |
1 cup tomato sauce |
2 cups vegetable stock |
1 green pepper, chopped |
1 red pepper, chopped |
1 zucchini, chopped |
5 medium carrots, chopped |
19 ounces red kidney beans, drained and rinsed |
19 ounces black beans, drained and rinsed |
19 ounces chickpeas, drained and rinsed |
19 ounces kernel corn |
3 tablespoons chili powder |
1 tablespoon hot sauce |
1 teaspoon dried red pepper flakes |
1 teaspoon dried basil |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon ground black pepper |
Directions:
1. In a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.
2. Add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, Worcestershire sauce (if using) and hot sauce.
3. Bring slowly to a boil.
4. Let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.
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