Vegetarian Chili


Ingredients for Vegetarian Chili

  • tablespoons olive oil
  • 1 cup diced celery (4 stalks)
  • ​1 cup diced zucchini (2 small)
  • ​4 cloves garlic, crushed
  • ​1 teaspoon ground curry powder
  • ​2 teaspoons chili powder
  • 1 teaspoon salt
  • ​1- 15 oz can garbanzo beans, drained
  • ​28 oz can crushed tomatoes
  • ​2 cups water
  • 1 cup diced white onion (1 small)
  • ​1 cup diced carrots (3 medium)
  • 8 oz mushrooms, stemmed, diced
  • ​1 cup corn, frozen or fresh
  • ​1 teaspoon ground cumin
  • ​1 teaspoon dried oregano
  • ​1 teaspoon ground black pepper
  • ​1- 15 oz can lentils, drained
  • ​12 oz jar chili or cocktail sauce
  • 1 cup COOKED quinoa

​Directions for your Vegetarian Chili

In a large stockpot, heat olive oil over medium heat. Add onion, carrot and celery. Cook 2-3 minutes. Add zucchini and mushrooms. Cook 2-3 minutes longer. Add garlic and corn and cook 1-2 minutes. Add curry, cumin, chili powder, oregano, salt and pepper. Stirring constantly, cook vegetables another 5 minutes or so. Add drained garbanzo beans, drained lentils, chili sauce, crushed tomatoes and water. Bring to a boil; reduce heat to low and simmer 10 minutes. Add cooked quinoa and cook another 10 minutes. Serve as is or top with shredded cheese, sour cream and minced red onion.

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Burt Richard

Burt is a Certified Personal Trainer whose goal in life is to help others become the best they can be. He feels that the first step to becoming all your potential offers is to take responsibility for your overall health. This includes eating healthy and enjoying an active lifestyle.

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