Warm-up with a spicy vegetarian mixed bean and Vegetarian Chili. For those cold, overcast, and downright miserable days, this vegetarian chili may just be the perfect pick-me-up.
Vegetarian Chili
Ingredients
- 1 cups Corn fresh or frozen
- 2 cups Zucchini
- 1 Eggplant diced
- 2 Red Peppers cored and diced
- 2 Yellow Onion chopped
- 1/2 cup Garlic Cloves
- 1/4 Olive Oil
- 4 quarts Vegetable Broth
- 2 cans Stewed Tomatoes
- 2 cans Tomatoe Puree
- 1/4 cup Lime Juice
- 4 tbsp Chili Powder
- 1 1/4 tsp Cayenne pepper
- 1 tsp Cumin ground
- 1/2 cup Butter
- 1/2 cup All-Purpose Flour
- 3 cans Cannellini beans 15 ounces (rinsed and drained)
- 1/2 cup Cilantro minced
- Sour cream and chopped green onions optional
Instructions
- Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400F for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
- In a Dutch oven, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
- In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans, and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.
