Trevor's Kitchen

Trevor’s Vegetable Chili

Ingredients:

2 tablespoons olive oil
2 onion, chopped
3 cloves garlic
2 large carrot, chopped
4 celery stalks, chopped
1 bell pepper, seeded and diced
2 cups mushrooms finely chopped
2 sweet potato cubed
2 cups frozen corn
4 cups vegetable broth
1 6 ounce can tomato paste
2 15 ounce crushed tomatoes
1 15 ounce can red kidney beans, rinsed and drained
1 15 ounce can white kidney beans, rinsed and drained
1 15 ounce can butter beans, rinsed and drained
1 15 ounce can garbanzo beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 ½ tablespoons chili powder
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon chili flakes
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cocoa powder
2 cups red wine

About the Recipe

Possible Additives when serving:
Greek yogurt
Sour Cream
Scallions
Cilantro
Lime juice
Avocado
Fresh salsa

Nutritional Info

Getting it done:

1. Heat the oil in a large pot over medium heat.
2. Stir in Onions about 5 minutes
3. Stir in garlic about 2 minutes.
4. Season with all the spices
5. Stir in carrot, celery, zucchini, sweet potato, and pepper, 1 cup wine and cook until tender.
6. Pour vegetable broth into the pot.
7. Mix in the tomatoes, tomato paste, mushrooms, beans, and 1 cup of wine.
8. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
9. Pour into chili bowls and garnish with plain Greek yogurt, scallions, avocado, lime juice, salsa, and cilantro.