Chock Full Of Veggis Chili Food

VEGGIE CHILI

Steps:

• In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you'd like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

SOUTH BEACH CHOCK-FULL-OF-VEGGIES CHILI

Steps:

• In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
• Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.