Veggie Chili
Nutrition
Calories: 136.35 kcalCarbohydrates: 25.63 gProtein: 8.13 gFat: 1.47 gSaturated Fat: 0.24 gSodium: 112.51 mgFiber: 8.12 gVitamin A: 118.9925 IUCalcium: 78.2 mgIron: 3.05 mg
Ingredients
- 3 cloves garlic minced
- 1 large red onion chopped
- 1 cup chopped celery
- 1-1/2 cups chopped cauliflower
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1-1/2 cups chopped carrots
- 2 cups chopped zucchini
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1 14-1/2- ounce can vegetable broth
- 1-1/2 cups chopped mushroom
- 1 4-1/2- ounce can diced green chilies or 2 poblano chilies roasted, peeled, and diced
- 1 14-1/2- ounce can tomatoes tomatoes chopped (including juices)
- 2 - 3 tbsp yellow instant grits or cornmeal
- 1 tbsp cider vinegar
- Salt
- Pepper to taste
- 1 cup pinto beans including liquid
- Sliced scallions
Instructions
- Coat a 3-quart saucepan with a vegetable spray.
- Add garlic, onion, and celery and sauté, stirring occasionally, until browned. Add cauliflower, bell pepper, carrots, and zucchini and cook, stirring to prevent burning, about 5 minutes.
- Add chili powder and cumin and stir to combine. Add the beef broth, mushrooms, chilies, and tomatoes and cook, uncovered, for 20 minutes or until vegetables are tender and flavors are blended.
- Slowly add the cornmeal or grits, salt, pepper, and pinto beans, if using. Simmer about 5 to 8 minutes. If you prefer a thinner broth, reduce the amount of cornmeal or grits, or omit completely. Depending on the kind of chili powder used, you may need to add 1 tbsp (or less) brown sugar.
- Serve the chili in large soup bowls. It is good garnished with scallions, cheese, and tortilla strips.