11.14.2010
Easy Veggie Chili
The last few times we had friends over for chili (and football/basketball), I've made a veggie version in case anyone didn't want to eat red meat. Even those who wouldn't normally eat veggies have said how good it is.
It's very easy and always open to whatever ingredients you want to add. But here's my version:
2 T vegetable or olive oil
1 cup diced carrot
1/2 cup diced celery
3/4 cup diced green pepper
1 cup diced onion
1 zucchini or yellow squash, seeds removed and diced
1 cup diced portabello or crimini mushroom
1 packet McCormick's Chili Mix
1 14 oz can petite diced tomatoes
1 14 oz can tomato puree or tomato sauce
1 packet McCormick's Chili Mix
1 can black beans, drained and rinsed (15 oz?)
1 can chick peas, drained and rinsed (15 oz?)
salt and pepper to taste
Topping suggestions:
shredded cheddar cheese
sour cream
diced fresh roma tomatoes, seeds removed
chopped cilantro
chopped onion or scallion
corn
hot sauce
oyster crackers
fritos
In a large pot, heat oil. Add carrot and celery and saute for a few minutes. Add onion and green pepper and saute until onion is softened and translucent. Add zucchini and mushroom and saute for 3-4 minutes. Add tomatoes, chili mix and beans. Simmer for 30 minutes.
This is a very versatile recipe! Use any kind of beans or veggies you like. Add a little water (or wine or beer) or an additional can of tomato sauce if you think the chili isn't "saucy" enough. I like to serve with lots of different toppings besides the usual cheese and sour cream. If the chili happens to turn out spicier than expected, the toppings will help cool the burn.
It's very easy and always open to whatever ingredients you want to add. But here's my version:
2 T vegetable or olive oil
1 cup diced carrot
1/2 cup diced celery
3/4 cup diced green pepper
1 cup diced onion
1 zucchini or yellow squash, seeds removed and diced
1 cup diced portabello or crimini mushroom
1 packet McCormick's Chili Mix
1 14 oz can petite diced tomatoes
1 14 oz can tomato puree or tomato sauce
1 packet McCormick's Chili Mix
1 can black beans, drained and rinsed (15 oz?)
1 can chick peas, drained and rinsed (15 oz?)
salt and pepper to taste
Topping suggestions:
shredded cheddar cheese
sour cream
diced fresh roma tomatoes, seeds removed
chopped cilantro
chopped onion or scallion
corn
hot sauce
oyster crackers
fritos
In a large pot, heat oil. Add carrot and celery and saute for a few minutes. Add onion and green pepper and saute until onion is softened and translucent. Add zucchini and mushroom and saute for 3-4 minutes. Add tomatoes, chili mix and beans. Simmer for 30 minutes.
This is a very versatile recipe! Use any kind of beans or veggies you like. Add a little water (or wine or beer) or an additional can of tomato sauce if you think the chili isn't "saucy" enough. I like to serve with lots of different toppings besides the usual cheese and sour cream. If the chili happens to turn out spicier than expected, the toppings will help cool the burn.
Labels: Veggie Chili
