Thursday, June 24, 2010

Vegetable Chili

I told you I had some catching up to do. I recently made some vegetable chili. I got the recipe from my Penzey Spice Magazine that I get every month. This isn't the first time I've posted a recipe from that book. I'm really having some good luck with some of the recipes I'm finding in these magazines. All I did was buy a jar of Penzey spices and every month I get this magazine.

Anyways, here is the recipe. Thanks to Jordan Goldstein who's recipe got posted in the Summer 2010 Penzeys Spices Magazine.

My husband said he liked it a lot better than most meat chili's he's had.


3 tablespoons of olive oil
1 small onion, diced
2 large celery stalks, sliced
1 medium crrot, diced
1 small red or yellow pepper, diced
1 tablespoon ground ancho chili pepper (I just used regular chili powder)
1-2 tablespoons ground cumin
2 tsp oregano
1/2-1 tsp ground chipotle pepper. i used 1-2 peppers from a jar called "chipotle peppers in adobe sauce". Watch out, these are spicy.
1 large or 2 small zucchini's. I used eggplant instead
1 11oz can of corn kernels, rinsed and drained. Or kernels from 3 fresh ears of corn.
1 14 oz can of kidney or black beans, rinsed and drained. I had no corn and I used black beans.
1 14 oz can of chopped tomatoes with juice (or 3-4 large tomatoes, peeled, cored and chopped)
2-5 tablespoons of water or red wine.

In a large frying pan, heat the olive oil over medium high heat. Add the onion, celery, carrot, and bell pepper and saute until cooked through. sprinkle the spices on. Add the zucchini slices, corn, beans and tomatoes. Add water/wine. Cover and simmer about 20-30 minutes.

Serve with grated cheese, sour cream, or yogurt on top if you desire.

Picture didn't come out too great!!!

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