Veggie Chili
We are not huge fans of leftovers. Sure, you will find great recipes on Willowtree that can double as your Tuesday night dinner and your Wednesday afternoon lunch because we’re constantly told how busy people’s lives are, but eating the same thing two days in a row isn’t for everybody, and for the most part, it’s not for us either. Until, that is, we realized how this super easy Veggie Chili can save you when you’ve got a crazy busy week coming up, and tastes just as good the second day.
This recipe is short on prep time, can simmer while you work on other things, and re-heats in a jiffy. We hope you enjoy this as much as we do!
Cook Time: 30 minutes
Makes: 6 servings
Ingredients:
1/4 cup extra virgin olive oil
2 cups red onion, chopped
5 cloves of garlic, diced
2-3 large green, red or yellow peppers, chopped
2 celery ribs, diced
2 tbsp chili powder
2 tsp oregano
A dash of hot sauce *optional
1 small can of crushed tomatoes, or 1 cup of chopped fresh tomatoes
3 15 oz. cans pinto, black, cannellini, or red kidney beans, rinsed and drained
Optional veggies to include, or substitute for the peppers, depending on the season & what you’ve got in your fridge:
1/2 cup fresh mushrooms, sliced
1 large zucchini, chopped
1 yellow squash, chopped
2 large carrots, diced
1 cup frozen or canned whole kernel corn
Method:
Heat olive oil in a medium sized pot over medium heat. Add onions and garlic to the pot and sauté until onions are translucent. Add all other vegetables and sauté until softened. Stir in your spices and optional hot sauce, sauté 3 more minutes. Add crushed tomatoes and beans, stir. Reduce heat to medium-low and simmer until desired consistency, about another 15-20 minutes. Easy to leave simmering if you’re wanting to keep it warm for guests.
Three cheers for protein!
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