SILVER FOODIE

Chunky Vegetable Chili

Print
July 20, 2015
Cuisine
Course
  • Soup
Serves 14 Cups
Equipment
Dutch Oven
Prep time
15m
Cook Time
30m

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This wonderful vegetable chili takes advantage of all the summer vegetables in season.  Make a double batch and freeze some for later.  Flavor intensifiers include:  chili powder, cumin, garlic and onion.  If you have fresh tomatoes available, substitute 4 cups fresh chopped tomatoes for the 28-oz. can of tomatoes with juice.  Serve with grated Cheddar cheese and crackers or crusty bread!


Ingredients

  • 5
    Carrots, chopped
  • 2
    Potatoes, diced
  • 1
    Onion, chopped
  • 1
    Bell Pepper, chopped
  • 2
    Garlic cloves, chopped
  • 4
    Celery Stalks, chopped
  • 1-2 Tablespoon
    Oil
  • 1 Tablespoon
    Chili Powder (or less to your taste)
  • 1 Teaspoon
    Cumin
  • 1 (28 oz.) can
    Diced Tomatoes with juice
  • 1 (14-oz.) can
    Chicken Broth (or vegetable)
  • 1 (15.5 oz.) can
    Garbanzo Beans, rinsed & drained
  • 1 (15.5 oz.) can
    Black Beans, rinsed & drained
  • 1 (8 oz.) can
    Tomato Sauce
  • 1
    Zucchini or Yellow Summer Squash, diced

Instructions

  1. Saute carrots, potatoes, onion, bell pepper, garlic, and celery in oil in a Dutch oven until tender.

  2. Add chili powder, cumin, tomatoes with juice, broth, beans, tomato sauce and zucchini or yellow squash (or both). Cover and bring to a boil. Reduce heat and simmer for 30 minutes.

  3. Serve with grated Cheddar cheese and crackers or crusty bread.

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