From Eric Zwillinger of the Fedora Cafe in Lawrenceville, New Jersey. Recipe from the book "The Color Code" For Vegetarian do not use Chicken broth.
- 4 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 yellow bell peppers, diced
- 2 red bell peppers, diced
- 2 medium yellow squash, diced
- 2 medium zucchini, diced
- 1 (28 ounce) can tomatoes, with liquid chopped
- 2 cups vegetable broth or 2 cups chicken broth
- 1 (15 ounce) can black beans (~1 1/2 cups cooked)
- 1 (15 ounce) can red kidney beans (~1 1/2 cups cooked)
- 1 (15 ounce) can white beans, of your choice (~1 1/2 cups cooked)
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 tablespoons fresh cilantro, chopped
- 1⁄2 teaspoon cayenne (optional)
- salt and pepper, to taste
- In a large stockpot, heat olive oil over medium-high heat.
- Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
- Add squash and zucchini and cook through- about 6-8 more minutes.
- Add tomatoes (and liquid) and broth.
- Bring to a boil.
- Drain (if using canned) and add the beans to the pot.
- Reduce heat to low and simmer for 15 minutes.
- Add chili powder, cumin and cilantro.
- Continue to simmer until chili is thickened- about 8 minutes.
- Add salt and pepper to taste.
- Add the cayenne, if desired.
- Serve over rice or with sour cream and cheese.
Thanks Roosie for another fine vegetarian chili. Had to make one change when I realiized I was out of black beans. Since the veggies were already simmering, I went with 1 can cannelini, 1 dark kidney and 1 pink kidney. The chili was really nice and had a nice natural sweetness coming from the peppers. The addition of the fresh cilantro also infused the pot with this great aroma and taste. In preparing this again, and I will, I'd make 2 small changes and write these for others. First, keep the diced peppers some what large so that the don't melt into the sauce. I would also consider reducing the amount of zucchini as it seemed to overwhelm the peppers.