Sunday, August 1, 2010

Veggie Chili

This weekend was filled with family. There is nothing I like better than cooking a great meal for those I love most!

I was really craving comfort food today and even though it is the middle of the summer decided to make a big vat of chili. It was a big hit.

The great thing about this recipe is you can use pretty much any vegetables you have on hand (especially those that have seen better days!). The recipe is very forgiving so you can start it in the morning and let it cook all day (which is what I did) or you can whip it up just in time. And, it freezes really well which is why I made a huge vat of it!

Veggie Chili

1 yellow squash
1 green squash
3 red bliss size B potatoes, chopped
1/2 red onion chopped finely
1 green pepper chopped
1 pkg frozen mixed vegetables
1 red pepper chopped
3 cans red kidney beans
1 small can chipotle chilis in adobo sauce
2 large cans diced tomatoes
1 can tomato sauce
2 small cans tomato paste
2 tbsp chili powder or to taste
1 tbsp cumin or to taste
2 tsp red pepper flakes or to taste
2 tbsp olive oil

Heat olive oil in stock pot over medium heat. Add onions and saute until soft. Add the rest of the fresh vegetables and saute for a few minutes until tender. Add diced tomato, tomato sauce and tomato paste, chipotles, frozen veggies and stir. Add kidney beans and spices (the measurements I gave you are approximations- adjust for the amount of heat you like). Turn heat to low and simmer, covered, for at least one hour (I did mine for about six hours). About a half hour before serving remove the lid and allow to thicken.

Garnish with chopped onion and your favorite vegan sour cream.

No comments:

Post a Comment