old Town Trolley Tours quiz challenge

Vegetarian Chili With Joy Stuckey

Ingredients:

– 2 tablespoons olive oil
– 1 ½ cups chopped yellow onion
– ½ cup chopped red bell pepper
– ½ cup chopped green bell pepper
– 2 tablespoons minced garlic
– 1 jalapeno pepper, stemmed, seeded and finely chopped (I usually leave the seeds in ½ of the pepper for extra heat)
– 1 medium zucchini, stems trimmed, medium dice
– 1 medium squash, stems trimmed, medium dice
– 2 cups of corn (fresh if available, frozen if not)
– 2 – 15 oz. cans black beans, rinsed and drained
– 1 – 28 oz. cans of diced tomatoes
– 1 cup vegetable stock
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 ½ teaspoons salt

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Directions:

1. Chop all the vegetables and premeasure all other ingredients.
2. In a large pot, heat the oil over medium heat. Add the onions, bell peppers, garlic and jalapeno peppers.Cook, stirring, until soft, about three minutes.  Add the zucchini, squash and corn, stirring until soft, about six minutes. Add all of the seasons and stir for about 30 seconds. Add the tomatoes, black beans and vegetable stock.  Stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally for about 30 minutes.

At this point you can add adjust the seasoning.
Ladle the chili into bowls and garnish with sour cream,
cheese or avocado.

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