Preserve the flavors of summer in a hearty batch of farm fresh vegetable chili. The carnivores in your life will hardly notice the meat is missing in this satisfying meal.
Recipe source:
Cooking With Friends Kitchen
Ingredients
3 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1 small zucchini diced
½ white squash, diced
1 yellow pepper, diced
1 orange pepper, diced
1 medium sized eggplant, diced
2 ears of corn, blanched and kernels removed
1 carrot, peeled and quickly steamed in the microwave to save time
1 can of garbanzo beans, drained and rinsed
1 ½ tablespoons chili powder of your choice
½ teaspoon cumin
8 plum tomatoes, peeled, seeded and diced
½ teaspoon kosher salt
Freshly ground pepper to taste
Directions
In a medium sized pot, heat the olive oil and sauté the onions and garlic for several minutes. Add the zucchini, squash and peppers. Sauté for another five minutes and add the eggplant. Cook for another five to ten minutes, stirring frequently. Add the corn, carrots, chili powder, cumin and tomatoes. Let flavors combine by simmering for another 15 minutes. Add the garbanzo beans at the end and warm with the chili. Serve with shredded cheese, avocado and sour cream for a hearty, meatless meal.
Serves
Makes 2 quarts
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