* Vegetarian Chili
CA Sweet Onion, ea.
In Stock
$0.69
Red Bell Pepper, ea.
In Stock
$2.49
Garlic Bulb, ea.
In Stock
$0.99



Vegetarian Chili

  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 to 3 jalapeno peppers, stemmed, seeded, and minced, depending upon taste
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups corn kernels 
  • 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
  • 2-3  tablespoons organic Cajun spice
  • 1 1/4 teaspoons salt
  • 4 large tomatoes, peeled, seeded and chopped
  • 1 can black beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable stock, or water
  • 1/4 cup chopped fresh cilantro leaves
  • Cooked brown rice, accompaniment
  • Sour cream, garnish
  • Diced avocado, garnish
  • Chopped green onions, garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and jalapeno peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the Cajun spice and salt, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with green onions and serve.  Serves 6.  

Non-vegetarian option: Add 1 pound cooked ground turkey.

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