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    You are in: Home / Recipes / Veggie Chili Recipe
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    Veggie Chili

    Veggie Chili. Photo by Marz

    1/1 Photo of Veggie Chili

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    MadCity Dale's Note:

    Great recipe for Farmers Markets vegetables during the season. Can make as many different additions as you'd like. Not real spicy but add 3 tablespoons of chili powder to spice up. Have made at several Farmers Markets in Madison, Wisconsin, USA-people loved it.... If you want meat cook some, shred or dice, and thrown in. Adapted from an original recipe of Chef Bill Wavrin of Miraval Life Balance Spa in Catalina, Arizona, USA.

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    Units: US | Metric


    1. 1
      In a heavy skillet, medium heat roast the chilis until skin is soft and blistered. Put into paper bag and cool 5 minutes. Remove the skin, destem, deseed, and dice the chilis.
    2. 2
      In large stock pot, medium high heat, warm the olive oil, add the onion and "hardest" vegetanbles and saute until soft about 4-5 minutes. Add any remaining vegetables, tomatoes, tomatoe sauce, tomatoe juice and diced chilis. Raise heat and bring slowly to a low boil (aproximately 9 bubbles).
    3. 3
      Lower heat to barely simmer and add any OPTIONAL ingredients-chili powder, cumin, drained can of beans or pasta. Simmer about 15- 20 minutes. Taste test and season with salt, pepper and then serve. Leftovers package in 1 quart freezer bags and freeze. Very easy to cool down in plastic bags!

    Ratings & Reviews:


    Nutritional Facts for Veggie Chili

    Serving Size: 1 (384 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 144.5
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 688.9 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 5.6 g
    Sugars 12.8 g
    Protein 4.7 g

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