Easy Veggie Chili
makes about 6 2-cup servings
2 TBL Extra-Virgin Olive Oil
1 Large red onion, peeled and chopped
1 tsp ground cumin
11/2 tsp chili powder (if you have chipotle powder, use it)
2 (28 oz) cans whole tomatoes in puree
1 medium cauliflower, broken into florets (about 4 c.)
2 medium sweet potatoes (about a pound)
peeled and cubed to 3/4-1 inch
4 large carrots, peeled and cut into 1/4" medallions
1 large green bell pepper, cored, seeded, and cut to a i/2" dice
1/2 tsp sae salt
1 (15 oz) can Mexican chili beans
Sliced scallions for garnish
6 servings cooked brown rice
heat oil in a dutch oven over medium-high heat.
Add onion and sweat for 5 minutes, stirring occasionaly.
Stir in next 2 ingredients, and cook 1 minute.
Stir in tomatoes, breaking them up with your spoon.
Stir in next 5 ingredients, cover, and bring to the boil.
Reduce heat and simmer, covered, for about half-an-hour, stirring now and then.
Add Chili beans and stir to blend. Cover and simmer for 5-6 minutes, until beans are heated through and vegetables are fork-tender
Serve over brown rice (optional) and garnish with the scallion slices.
Offer a hot sauce/chili sauce at table.
makes about 6 2-cup servings
2 TBL Extra-Virgin Olive Oil
1 Large red onion, peeled and chopped
1 tsp ground cumin
11/2 tsp chili powder (if you have chipotle powder, use it)
2 (28 oz) cans whole tomatoes in puree
1 medium cauliflower, broken into florets (about 4 c.)
2 medium sweet potatoes (about a pound)
peeled and cubed to 3/4-1 inch
4 large carrots, peeled and cut into 1/4" medallions
1 large green bell pepper, cored, seeded, and cut to a i/2" dice
1/2 tsp sae salt
1 (15 oz) can Mexican chili beans
Sliced scallions for garnish
6 servings cooked brown rice
heat oil in a dutch oven over medium-high heat.
Add onion and sweat for 5 minutes, stirring occasionaly.
Stir in next 2 ingredients, and cook 1 minute.
Stir in tomatoes, breaking them up with your spoon.
Stir in next 5 ingredients, cover, and bring to the boil.
Reduce heat and simmer, covered, for about half-an-hour, stirring now and then.
Add Chili beans and stir to blend. Cover and simmer for 5-6 minutes, until beans are heated through and vegetables are fork-tender
Serve over brown rice (optional) and garnish with the scallion slices.
Offer a hot sauce/chili sauce at table.
