Sweet Pepper Vegetarian Chili

“From Eric Zwillinger of the Fedora Cafe in Lawrenceville, New Jersey. Recipe from the book "The Color Code" For Vegetarian do not use Chicken broth.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot, heat olive oil over medium-high heat.
  2. Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
  3. Add squash and zucchini and cook through- about 6-8 more minutes.
  4. Add tomatoes (and liquid) and broth.
  5. Bring to a boil.
  6. Drain (if using canned) and add the beans to the pot.
  7. Reduce heat to low and simmer for 15 minutes.
  8. Add chili powder, cumin and cilantro.
  9. Continue to simmer until chili is thickened- about 8 minutes.
  10. Add salt and pepper to taste.
  11. Add the cayenne, if desired.
  12. Serve over rice or with sour cream and cheese.

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