RECIPE SUMMARY
Veggie Chili
Makes 4 Servings: Counts towards 2 cups Vegetables
INGREDIENTS
DIRECTIONS
In a big soup pot over medium heat, sauté the onion with 2 tablespoons vegetable broth for about 3 to 4 minutes until it starts to soften.
Add the garlic, green and red bell peppers, banana pepper and jalapeño; sauté for 5 minutes until they start to soften. Add another 1 to 2 tablespoons vegetable broth as needed.
Add the zucchini, eggplant and all the herbs and spices along with 3 cups of vegetable broth. Bring to a simmer and continue simmering for 15 minutes. Taste test and season with salt and pepper, to taste. Adjust any of the other spices to your preference.
If using, add the liquid smoke and simmer for another 5 minutes. Serve hot; garnish with cilantro, chopped raw onion or bell pepper.
Ingredients
Directions
In a big soup pot over medium heat, sauté the onion with 2 tablespoons vegetable broth for about 3 to 4 minutes until it starts to soften.
Add the garlic, green and red bell peppers, banana pepper and jalapeño; sauté for 5 minutes until they start to soften. Add another 1 to 2 tablespoons vegetable broth as needed.
Add the zucchini, eggplant and all the herbs and spices along with 3 cups of vegetable broth. Bring to a simmer and continue simmering for 15 minutes. Taste test and season with salt and pepper, to taste. Adjust any of the other spices to your preference.
If using, add the liquid smoke and simmer for another 5 minutes. Serve hot; garnish with cilantro, chopped raw onion or bell pepper.