Dinner

Veggie Chili

When the weather gets chilly, it’s time for chili!

This Veggie Chili is exactly what you are craving this fall. It’s full of veggies and beans and all that chili goodness. Steven Michael will make a pot on Sunday and we’ll eat it all week in different forms. It’s more than enough to feed a family! With this pot, we had the chili by itself, chili dogs (with vegan sausages), and chili cheese dip. The possibilities are endless!

He usually makes it as outlined in this recipe, but occasionally he’ll add ground turkey and that’s fantastic too! You can even pair it with his SUPER AMAZINGLY DELICIOUS Cornbread recipe that we posted last week!

What is your favorite fall food that warms you from the inside? Share in the comments below!

Veggie Chili - The perfect fall dish!

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 Red Onion
 1 Yellow Onion
 2 Green Bell Peppers
 6 Cloves of Garlic
 2 cups Frozen Corn
 1 Zuchinni
 1 Tomato
 ½ cup Dark Chili Powder
 2 tbsp Oregano
 ½ tbsp Cumin
 2 ½ tsp Salt
 ½ tsp Black Pepper
 2 Cans Chili Beans
 64 oz Tomato Sauce
 1 qt Vegetable Stock
 ¼ cup Olive Oil
 Salt for Seasoning

1

Chop all vegetables (large dice) and measure all spices into a small bowl.

2

Put a large pot on medium heat.

3

When the pot is hot, put olive oil into the bottom along with the diced peppers, onions and zucchini. Sprinkle some salt on the veggies to season them.

4

When the onions are translucent, stir in the diced garlic.

5

Add all wet ingredients, spices, beans, corn and tomatoes to the pot, stirring between adds.

6

Turn the heat up to high and cover. Bring to a boil, stirring occasionally.

7

Let it boil for about 20 minutes, then turn down to medium heat. Continue until it cooks down to your desired thickness.

8

Serve in bowls. We added shredded cheddar cheese, sour cream and scallions to ours!

Ingredients

 1 Red Onion
 1 Yellow Onion
 2 Green Bell Peppers
 6 Cloves of Garlic
 2 cups Frozen Corn
 1 Zuchinni
 1 Tomato
 ½ cup Dark Chili Powder
 2 tbsp Oregano
 ½ tbsp Cumin
 2 ½ tsp Salt
 ½ tsp Black Pepper
 2 Cans Chili Beans
 64 oz Tomato Sauce
 1 qt Vegetable Stock
 ¼ cup Olive Oil
 Salt for Seasoning

Directions

1

Chop all vegetables (large dice) and measure all spices into a small bowl.

2

Put a large pot on medium heat.

3

When the pot is hot, put olive oil into the bottom along with the diced peppers, onions and zucchini. Sprinkle some salt on the veggies to season them.

4

When the onions are translucent, stir in the diced garlic.

5

Add all wet ingredients, spices, beans, corn and tomatoes to the pot, stirring between adds.

6

Turn the heat up to high and cover. Bring to a boil, stirring occasionally.

7

Let it boil for about 20 minutes, then turn down to medium heat. Continue until it cooks down to your desired thickness.

8

Serve in bowls. We added shredded cheddar cheese, sour cream and scallions to ours!

Veggie Chili

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