This is a colorful and healthy bowl of chili with satisfying flavor even for meat eaters. You can add meat to this recipe if you like, just brown ground beef first then proceed with the rest of the recipe.It’s our meatless week so I will be posting some meatless or vegetarian recipes.There are different variations on how to serve chili. I like it just like that in a bowl even without sour cream , but I also served it with brown basmanti rice or you can make it as a burrito with cheese and sour cream which is my kids favorite.
4 tablespoon olive oil
1 onion chopped
5 cloves garlic minced
2 celery stalks(sticks)chopped
1 green bell pepper seeded and chopped
1 squash diced
1 zucchini diced
1 red chili pepper diced
4 cups assorted cooked beans or canned.
7 0z. can green chiles
1can 14.5 oz. diced tomatoes
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 teaspoon cumin powder
1/4 teaspoon oregano
1 tablespoon cocoa ( I used dutch cocoa)
1 1/2 cup vegetable broth
1 tablespoon salt +/-( I used pink Himalayan )
* You can also add corn and mushroom to this recipe depending on your preference.
Heat a oil in a large heavy pot on med-high heat.
Add onions, garlic.Cook for 3-4 minutes.
Add bell pepper, red chili pepper,zucchini,squash and celery.
Cook for about 6-7 minutes stirring occasionally.
Add all the spices and green chiles. Stir and cook for a minute or two.
Add beans,tomatoes and broth.
Cook for 25-30 minutes.