Saturday, June 30, 2007

Vegetarian Chili

I looked all over for a Veg. Chili recipe and decided to do it my own simple way.
If you are going to have this for dinner try to make it in the morning. Tastes much better when it sits for long time:). Most recipes called for zuchhini but I added Mexican squash instead.

Also you can add ground chicken to this if you like some extra protein or are craving some meat.


Onion - 1/2 cup diced
Green bell pepper - 1 diced
Celery - 1 cup diced
Carrot - 1 cup diced
Mexican Squash - 2 diced
Corn Kernels - 1 cup
Artichoke Hearts - 1 5 oZ can
Button Mushrooms - 6 diced
Jalapeno - 1 diced ( I added the seeds too)
Tomatoes - 1 14.5 oz can
Red Kidney beans - 1 15 oz can drained
Ketchup - 1 Tbsp.
Orange Juice - freshly Squeezed - 1/4 cup
Vegetable Broth - 1 8 oZ can
Ground Cumin - 1 Tbsp.
Red Chili Powder - 1tsp.
Paprika - 1 tsp.
Dried Rosemary - 1tsp.
Dried Parsley - 1tsp.
Garlic Powder - 1 tsp.
Salt and pepper - to taste
Olive oil - as needed


Heat oil in a 3 qt. pan. Saute onions, jalepenos, celery, carrots and peppers for 5 minutes. Add the squash, mushrooms and corn and season it with some salt and pepper.
Saute for 10 minutes. Add the rosemary, parsley, cumin, garlic, chili powder and paprika. Stir for few minutes. Add the orange juice, veg. broth. Mix and adjust seasoning. Add the tomatoes, artichoke hearts and beans. Bring to a boil and simmer. Add ketchup, mix and let it sit on low flame for 20 to 30 minutes.

I am serving this tonight for dinner with baked potato and side salad.

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