DePairet
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Garden Vegetable Chili - 2006/02/16 07:32
Garden Vegetable Chili
1 tbsp safflower oil
1 large onion, chopped
1 large carrot, diced
1 small red bell pepper, diced
1/2 cup chopped celery
2 garlic cloves, minced
1 jalapeno, seeded and minced
2 small zucchini, diced
2 large tomatoes, chopped
2 cups fresh or frozen corn kernels
2 cups water
6 oz tomato paste (tomato puree)
4 tbsp American style chilli powder
1 tsp salt
1 tsp oregano, preferably Mexican
1 tsp unrefined sugar
2 tbsp minced parsley, for garnish
Heat oil in a large chilli pot over medium heat. Add the onion, carrot, bell pepper, celery, garlic and jalapeno. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the zucchini, tomatoes, corn, water, tomato paste, chilli powder, salt, oregano and sugar and stir well. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes, adding more water if necessary. Serve garnished with minced parsley.
Vegetarian Chili Cookbook – Robin Robinson
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