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Spicy Vegetable Chili

RECIPE SUMMARY

 

Spicy Vegetable Chili

Makes 4 Servings: Counts towards 2 cups Vegetables

 

INGREDIENTS

 1 cup Onion, diced
 2 Cloves of Garlic, minced
 1 cup Green Bell Pepper, diced
 1 cup Red Bell Pepper, diced
 2 cups Zucchini, diced
 2 cups Eggplant, diced
 1 Hot Banana Pepper, seeded and minced
 1 Jalapeño, seeded and minced
 2 Jars Walden Farms Tomato Basil Sauce
 3 cups Imagine Organic Vegetable Broth
 1 ½ Teaspoons Chili Powder
 2 teaspoons Smoked Paprika
 1 tablespoon Cumin
 2 tablespoons Fresh Oregano, chopped
 2 tablespoons Fresh Cilantro, chopped
 Sea Salt, to taste
 Black Pepper, to taste
 1 teaspoon Liquid Smoke

 

DIRECTIONS

1

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.

2

Add the zucchini, eggplant, all spices and herbs and 3 cups of broth. Bring to simmer and let simmer for 15 minutes.

3

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.

4

Garnish with fresh cilantro and serve.

 

Ingredients

 1 cup Onion, diced
 2 Cloves of Garlic, minced
 1 cup Green Bell Pepper, diced
 1 cup Red Bell Pepper, diced
 2 cups Zucchini, diced
 2 cups Eggplant, diced
 1 Hot Banana Pepper, seeded and minced
 1 Jalapeño, seeded and minced
 2 Jars Walden Farms Tomato Basil Sauce
 3 cups Imagine Organic Vegetable Broth
 1 ½ Teaspoons Chili Powder
 2 teaspoons Smoked Paprika
 1 tablespoon Cumin
 2 tablespoons Fresh Oregano, chopped
 2 tablespoons Fresh Cilantro, chopped
 Sea Salt, to taste
 Black Pepper, to taste
 1 teaspoon Liquid Smoke

Directions

1

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.

2

Add the zucchini, eggplant, all spices and herbs and 3 cups of broth. Bring to simmer and let simmer for 15 minutes.

3

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.

4

Garnish with fresh cilantro and serve.

Spicy Vegetable Chili

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