Trevor's Kitchen

Trevor's Kitchen

Trevor’s Vegetable Chili

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.

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

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.

About the Recipe

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

Nutritional Info

Recipe Categories

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Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
healthy-vegetarian-w
Vegeterian

Recipe Categories

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