This colorful and hearty chili is loaded with vegetables and flavor from warm and smoky spices. With it’s chunky texture you won’t miss the meat. Serve alone or with freshly baked cornbread or corn muffins. This chili also works as a dip with tortilla chips. It also works for vegan diners without the cheese garnish. Don't let the length of the ingredient list deter you. A lot of it is spices.
Course Main Course
3garlic cloveschopped fine
2tablespoonsground ancho chili pepper
½teaspoonsmoked black pepper
¼teaspoonground chipotle powder
1tablespoondried Italian blend herbs
1poundcarrotspeeled and diced small
1largezucchiniabout 8 ounces , quartered, seedy center cut out, and diced small
1mediumyellow squashor use yellow zucchini, quartered, seedy center cut out, and diced small
314 ouncecans petite diced tomatoesdrained and juice reserved
115 ouncecan organic kidney beansrinsed and drained
115 ouneccan organic Cannellini beansrinsed and drained
sliced green onions
grate cheddar or Jack cheese
1-2avocadospeeled and sliced
In a 5-6 quart (5-6 liter) heavy pot heat olive oil over medium heat; add onion and cook until soft and translucent. Add garlic and cook another minute, stirring so garlic does not burn. Add all spices and herbs. Cook for about 3-4 minutes until the spices release their oils and fragrance, stirring occasionally.
Add carrots and drained tomato juices and cook until carrots are softened when pierced with a knife tip. Add the zucchini, yellow squash, drained tomatoes and beans. Add 1 teaspoon of kosher salt. Cover the pot, turn the heat to low and simmer until all vegetables are soft and flavors have blended, about 30 minutes. Remove the lid and check the chili. If you want it thicker simmer for a few more minutes with the lid off. Taste and season with additional salt and pepper to your taste. Garnish as desired and serve hot.
This chili will keep refrigerated for 4 days. Cool completely before refrigerating. To facilitate cooling, pour into a large, wide stainless steel bowl or large flat casserole dish and stir to help release the heat. You can also place a bowl in an ice bath. The more surface area, the faster (and safer) it will cool.
Recipe from Chef Sally Cameron of AFoodCentricLife.com