FROM 30/10'S KITCHEN...

Veggie Chili

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Veggie Chili

Makes 4 Servings: Counts towards 2 cups Vegetables

 

INGREDIENTS

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

 

DIRECTIONS

1

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.

2

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.

3

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.

4

If using, add the liquid smoke and simmer for another 5 minutes. Serve hot; garnish with cilantro, chopped raw onion or bell pepper.

 

Ingredients

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

Directions

1

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.

2

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.

3

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.

4

If using, add the liquid smoke and simmer for another 5 minutes. Serve hot; garnish with cilantro, chopped raw onion or bell pepper.

Veggie Chili

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