040: Veggie Chili

Made by Jo Anne Matzuka - Member off the 60 Day Plant Based Challenge

040: Bean and Veggie Soup

Ingredients

2 tbsp. Olive Oil

4 cloves Garlic, Minced

1 whole Large Onion, Diced

1 whole Red Bell Pepper, Seeded And Diced

1 whole Yellow Bell Pepper, Seeded And Diced

1 whole Green Bell Pepper, Seeded And Diced

2 whole Carrots, Peeled And Diced

2 stalks Celery, Diced

1 whole Jalapeno, Seeded And Finely Diced

3 c. Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)

1 can (12 To 14 Ounces) Plain Tomato Sauce

1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)

1/2 tsp. Salt, More To Taste

1 tsp. Ground Oregano

1 tbsp. Ground Cumin

2 tbsp. Chili Powder (more To Taste)

1 can (14 Ounces) Kidney Beans, Drained And Rinsed

1 can (14-ounce) Pinto Beans, Drained And Rinsed

1 can Garbanzo Beans, Drained And Rinsed

1 can Black Beans, Drained And Rinsed

1 whole Large Zucchini (or 2 Medium Zucchini), Diced

1/4 c. Masa (corn Flour) Or Regular Cornmeal

1/2 c. Warm Water

Pico De Gallo, For Serving (optional)

Cilantro Leaves, For Serving (optional)

Instructions:

1. In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

2. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

3. Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with pico de gallo and cilantro.