Vegetarian Chili / Chili vegetarian
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Posted In: Soups
Page Views: 2303 views
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Course: lunch/snacks
PrintOther Info
servings: 4-6Ingredients
|
U.S. |
Ingredients |
European |
|
2 |
Bell peppers |
2 |
|
2 |
Tomatoes |
2 |
|
2 |
Carrots |
2 |
|
1 |
Zucchini (small) |
1 |
|
1 |
Onion (medium) |
1 |
|
3 |
Garlic cloves |
3 |
|
1 c |
Corn |
150 g |
|
3 Tbs |
Oil |
3 Tbs |
|
1-2 c |
Water |
240 – 480 ml |
|
2 cans |
Tomatoes (in juice – crushed) |
2 cans |
|
1 c |
Beans (cooked) |
250 g |
|
2 tsp |
Chili powder |
2 tsp |
|
2 tsp |
Cumin (optional) |
2 tsp |
|
2 tsp |
Oregano |
2 tsp |
Directions
1. Chop the bell peppers, tomatoes, carrots, zucchini, and onion into small pieces. Mince the garlic.
2. Sauté the bell peppers, tomatoes, carrots, zucchini, onion, corn and garlic in oil until soft.
3. Heat 1-2 cups broth or water and add bell peppers, tomatoes, carrots, zucchini, onion, corn, garlic crushed tomatoes, beans, chili powder, cumin, and oregano.
4. Cook for 30 min or until flavors blend. Season with cayenne pepper to taste.
Notes: Use less water for a thicker chili.