Vegetarian Chili with Smoked Spices
Recipe Courtesy of Chef Sally Cameron, AFoodCentricLife.com
This colorful and hearty chili is all vegetables with lots of flavor from warm and smoky spices. With it’s chunky texture you won’t miss the meat. Serve alone or with freshly baked cornbread or corn muffins. It can be made ahead and keeps four days in the refrigerator. This chili also works as a dip and will serve a crowd with bowls of chips.
Photo courtesy of Kent Cameron
Vegetarian Chili with Smoked Spices Recipe
By August 27, 2012Published:
- Yield: 6 Servings
Recipe Courtesy of Chef Sally Cameron, AFoodCentricLife.com This colorful and hearty chili is all vegetables with lots of flavor …
- 2 tablespoons olive oil
- 1 medium onion chopped small
- 3 cloves garlic minced
- 2 tablespoons ground ancho chili pepper
- 1 tablespoon smoked paprika
- 2-3 teaspooons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked black pepper
- 1/4 teaspoon ground chipotle powder
- 1 tablespoon dried Italian blend herbs (or use mix of basil, oregano, thyme, rosemary)
- 1 pound carrots peeled and diced small
- 1 large (or 2 small) zucchini about 8 oz., quartered, seedy center cut out and diced small
- 1 medium yellow squash quartered, seedy center cut out and diced small (or use yellow zucchini)
- 3 14 oz. cans petite diced tomatoes drained and juice reserved
- 1 15 oz. can organic kidney beans rinsed and drained
- 1 15 oz. can organic cannellini beans rinsed and drained
- 1 teaspoon kosher salt
- Optional garnishes—sliced green onion, low fat grated cheese, low fat sour cream, diced avocado, chopped parsley or a drizzle of good olive oil.
- In a 5–6 quart heavy pot, heat olive oil over medium heat; add onion and cook until soft and translucent. Add garlic and cook another minute, stirring so garlic does not burn. Add all spices and herbs. Cook for about 3-4 minutes until the spices release their oils and fragrance, stirring occasionally.
- Add carrots and drained tomato juices and cook until carrots are softened when pierced with a knife tip. Add zucchini, yellow squash, drained tomatoes and beans. Add 1 teaspoon of kosher salt. Cover pot, turn the heat to low and simmer until all vegetables are soft and
flavors have blended, about 30 minutes. Remove the lid and check the chili. If you want it thicker, simmer for a few more minutes with the lid off. Taste and season with additional salt and pepper, if needed. Garnish as desired and serve hot.
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