Sweet Pepper Vegetarian Chili

"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."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
1hr 5mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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