RECIPE SUMMARY
Spicy Vegetable Chili
Makes 4 Servings: Counts towards 2 cups Vegetables
INGREDIENTS
DIRECTIONS
In a large soup pot over medium heat, sauté the onion in 2 tablespoons of broth for about 3 to 4 minutes or until it starts to soften. Add in the garlic, green and red bell peppers, banana pepper and jalapeño and saute for 5 minutes until they start to soften. Add another 1 to 2 tablespoons broth, if needed.
Add the zucchini, eggplant, all spices and herbs and 3 cups of broth. Bring to simmer and let simmer for 15 minutes.
Taste the chili, and add salt and pepper as needed and adjust any other seasonings to your liking. Add in the liquid smoke and continue to simmer for another 5 minutes.
Garnish with fresh cilantro and serve.
Ingredients
Directions
In a large soup pot over medium heat, sauté the onion in 2 tablespoons of broth for about 3 to 4 minutes or until it starts to soften. Add in the garlic, green and red bell peppers, banana pepper and jalapeño and saute for 5 minutes until they start to soften. Add another 1 to 2 tablespoons broth, if needed.
Add the zucchini, eggplant, all spices and herbs and 3 cups of broth. Bring to simmer and let simmer for 15 minutes.
Taste the chili, and add salt and pepper as needed and adjust any other seasonings to your liking. Add in the liquid smoke and continue to simmer for another 5 minutes.
Garnish with fresh cilantro and serve.