Veggie Chili

This has become my go-to chili, even when I’m not doing The Daniel Fast.  It’s that good.  Adjust the spices for your taste, and use your favorite beans.  I like the combination of the four different ones.

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INGREDIENTS

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cups no salt added vegetable broth (read the label for only vegetables and spices)
  • 1 (12-ounce) can no salt added tomato sauce
  • 1 (15-ounce) can no salt added diced tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 (15-ounce) can no salt added red kidney beans, rinsed and drained
  • 1 (15-ounce) can no salt added pinto beans, rinsed and drained
  • 1 (15-ounce) can no salt added black beans, rinsed and drained
  • 1 (15-ounce) can no salt added chickpeas, rinsed and drained
  • 1 zucchini, diced
  • 1/4 cup whole grain yellow cornmeal
  • 1/2 cup warm water

INSTRUCTIONS

  1. In a large pot, heat the oil over medium heat.  Add the garlic, onion, bell peppers, carrots, and celery.  Cook 5 minutes, stirring occasionally, until vegetables begin to soften.  Add Italian seasoning, cumin, chili powder, and salt.  Stir and cook a few more minutes.IMG_2265
  2. Pour in broth, tomato sauce, and tomatoes.  Stir, bring to a boil.  Reduce heat to low, cover, and simmer for 30 minutes.  Add beans and zucchini.  Stir, cover, and simmer 30 more minutes.
  3. Mix the cornmeal and warm water.  Add mixture to the pot.  Simmer 15 more minutes.
  4. Serve with chopped fresh cilantro.

Serves 12.

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Adapted from Ree Drummond, February, 2015