Wicked Good Vegetarian Chili

• Vegan
• Gluten free

• Produce

  • 1 (14-15 oz can diced tomato
  • 1 (14-15 oz can of low sodium black beans
  • 2 Bay leaves
  • 1 tsp Cilantro, dry
  • 2 cloves Garlic
  • 1 (15 oz can Libbys pumpkin puree
  • 1 tsp Oregano, dry
  • 2 tbsp Pickled jalapeno
  • 1 Poblano pepper
  • 1 Summer squash, small yellow
  • 2 cups Sweet onion
  • 1 Zucchini squash, small

• Canned Goods

  • 3 cups Vegetable stock

• Baking & Spices

  • 1/4 tsp Cayenne
  • 2 tbsp Chili powder
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on blommi.com

Description

Ingredients

• 1 tbs olive oil
• 2 cups of diced sweet onion (approx. ¾ of a large Vidalia)
• 1 Poblano pepper, cut into batons (narrow 1 inch strips)
• 2 cloves of garlic, minced
• 1 small zucchini squash, diced
• 1 small yellow summer squash, diced
• 2 tbs chili powder
• 1 tsp Kosher salt
• 1 tsp cumin
• 1 tsp oregano, dry
• 1 tsp cilantro, dry
• ½ tsp smoked paprika
• ¼ tsp cayenne
• ¼ tsp white pepper
• 2 bay leaves
• 1 (15 oz) can of Pumpkin puree
• 1 (14-15 oz) can of diced tomatoes (with chilis or without)
• 1 (14-15 oz) can of low-sodium black beans, drained and rinsed
• 2 tbs chopped pickled jalapeno
• 3 cups of vegetable stock (chicken or beef is fine if you are not vegetarian)

Directions

• Place dutch oven or stockpot over med-high heat, add oil, once hot add the onion, Poblano and garlic, saute 5 minutes, then add the zucchini and yellow squash and saute another 5 minutes.
• Add the salt and spices, stir for 1 minute, than add the remaining ingredients. Stir. As soon as the pot starts to bubble, reduce to simmer and cover, to simmer for 1 hour.
• Serve hot. Garnish with chopped scallions, fresh cilantro or chives. If you are not vegan, a dollop of rich sour cream makes a nice topping.

Nutrition